Amaranth

Description

Amaranth is a highly nutritious, gluten-free pseudo-grain derived from the seeds of the Amaranthus plant, a leafy annual that has been cultivated for over 8,000 years. Revered by ancient civilizations like the Aztecs, Mayans, and Incas, amaranth was not only a staple food but also a part of religious rituals and offerings. Its recent resurgence in health-conscious diets is owed to its dense nutritional profile, versatility, and cultural legacy as a “supergrain.”

Botanically, amaranth is not a cereal grain like wheat or rice—it’s a pseudocereal, meaning it shares many qualities with grains but comes from a different plant family. The plant is also known for its edible green leaves, commonly used in Indian, African, and Caribbean cuisines. However, in grocery contexts, “amaranth” typically refers to the tiny, round seeds, which range in color from pale yellow to golden.

Amaranth has a nutty, earthy, and slightly peppery flavor, with a subtle sweetness when cooked. The seeds are extremely small (about the size of poppy seeds) but expand during cooking to create a slightly gelatinous, porridge-like consistency with a soft bite and crunchy pop. This unique texture makes it an ideal ingredient for porridges, soups, puddings, and even breakfast cereals.

Nutritionally, amaranth is exceptional. It is one of the few plant-based sources of complete protein, meaning it contains all nine essential amino acids, including lysine, which is usually limited in grains. Just one cup of cooked amaranth provides around 9 grams of protein, making it especially valuable for vegetarians and vegans.

Amaranth is also high in dietary fiber, which supports digestion, satiety, and heart health. It’s packed with iron, calcium, magnesium, phosphorus, zinc, and manganese, all essential for bone health, energy metabolism, and immune support. Its naturally gluten-free status makes it a safe grain alternative for individuals with celiac disease or gluten intolerance.

Another standout feature of amaranth is its abundance of antioxidants, particularly polyphenols, squalene, and vitamin E, which contribute to anti-inflammatory effects and protection against oxidative stress. Amaranth’s resistant starch and low glycemic index make it suitable for people managing diabetes or seeking stable energy release.

Amaranth is incredibly versatile in cooking:

• Boil it like quinoa for a soft, porridge-like side dish or breakfast bowl.

• Use it as a thickener in soups and stews.

• Pop the dry seeds like popcorn and mix with honey or jaggery to make energy snacks or puffed bars (a traditional Indian treat known as rajgira chikki).

• Grind it into amaranth flour and use it in gluten-free baking, pancakes, tortillas, or flatbreads.

Amaranth flour is often combined with other flours to improve baking results due to its lack of gluten. It adds moisture, density, and a mild nutty flavor to baked goods. In India, it is widely used during fasting seasons (vrat), especially in dishes like rajgira puri and rajgira halwa.

In grocery stores, amaranth is typically found in whole seed, puffed, or flour form, packaged in resealable pouches or paper bags. Store the seeds in an airtight container in a cool, dry place. For long-term storage, refrigeration is ideal to preserve freshness, especially in humid climates.

From an agricultural standpoint, amaranth is an exceptionally resilient crop, capable of thriving in arid conditions and poor soil. It grows quickly and yields both seeds and edible leaves, offering high returns with minimal input. Its sustainability and climate resilience are attracting renewed interest among small farmers and food security advocates.

In summary, amaranth is an ancient grain for modern wellness—rich in protein, minerals, fiber, and antioxidants. Whether you’re looking to diversify your grains, follow a gluten-free diet, or adopt more plant-based protein sources, amaranth is a powerful and nourishing option worthy of a permanent place in your pantry.

Quantity is 500 grams