Amaranth

Amaranthus spp.

Origin / Harvest:

• USA / September–October
• India / September–October
• Mexico / September–October
• Peru / March–April

Description & History

Dating back to the ancient Aztec cultures, amaranth has been cultivated as a grain for more than 8,000 years. Known as huautli, the Aztecs used amaranth not only as a staple food but also in religious rituals. A mixture of amaranth and honey was used to create images of the gods which were broken and eaten during certain ceremonies. During the conquisitions of North and South America in the 1500s, the Spanish forbade these rituals among the native populations and their use of amaranth as well.

Luckily, amaranth is a hardy plant and survived in far flung reaches without much assistance. Of Greek origin, the word amarantos means ‘one that does not wither’.

Today commercial production occurs in the very same regions where wild species of amaranth survived after all this time, however production is most predominate in Peru and Mexico. Large–scale production is emerging in India and even in limited quantities here in the U.S.

Uses

Whole grain amaranth is a small sized, tan colored grain. In its simplest preparation, amaranth can be cooked and served as a nutritional superior alternative to rice.

In addition to serving as a grain dish, amaranth can be used as an ingredient or topping in breads, bagels, and crackers to boost nutrition and contribute a pleasant crunch. In Mexico, puffed amaranth is mixed with honey for a traditional candy called alegría, or joy.

Amaranth flour allows for the same nutritional benefits of amaranth in a flour form. Well–suited for grain–based and gluten–free applications, a wide variety of recipes can easily incorporate the same nutrition boost from this versatile supergrain.

Nutrition

Nutritionally, amaranth is considered a supergrain, surpassing the nutritional benefits found in traditional grains. In protein content alone, amaranth packs a punch – almost 30% higher than wheat! Amaranth also contains three times more fiber and five times more iron than wheat. Amaranth is also an excellent source of calcium, magnesium, vitamins B2, B3, and B5 and a very good source of vitamin B6 and folic acid. Naturally gluten–free, amaranth is an excellent alternative to those with wheat allergies.

Amaranth