What is amaranth?

The Incas used amaranth as a staple food.

Amaranth is an herbal plant that has been used for many years in other countries and has been successful in recent years in the United States. It has significant nutritional content and can be used in many tasty recipes in place of wheat or other grains. This plant can grow up to 7 feet tall (about 2.1 meters), although most plants are 5 feet (about 1.5 meters) or less. It has broad leaves and a flower head, with an abundance of tiny seeds. The leaves come in many colors, including white, green, orange, pink, and red.

An amaranth plant can produce 40,000 to 60,000 seeds. It is extremely adaptable. Each of the 60 species is capable of withstanding extreme temperatures and environmental conditions.

Amaranth is often used to treat toothaches and fevers.

Amaranth grain is high in fiber, calcium and iron. It has a relatively high concentration of other vitamins as well, including magnesium, phosphorus, copper and manganese, and an almost complete set of amino acids, which you won’t find in many other grains. The leaves are also a good source of nutrition, with high concentrations of vitamins A, B6 and C; riboflavin; and folate. Minerals found in leafy greens include calcium, iron, magnesium, phosphorus, potassium, zinc, copper and manganese.

Amaranth flour can be used to make cookies and other high-protein baked goods.

One of the earliest known references to amaranth is in descriptions of the diets of the Aztec peoples, who used the plant as part of their human sacrifice ceremonies, and the Incas, who used it as a staple food. As the Spanish conquerors banned amaranth, use of the plant plummeted and remained low for many years. The plant has survived in indigenous cultures, however, and its use continues to grow.

See also  What is Shchi?

Amaranth is a suitable addition to a gluten-free diet.

In today’s cultures, the Peruvian people use amaranth to make beer and to treat toothaches and fevers; they also use it as a food coloring for quinoa and corn. Mexicans use the plant in a traditional drink called atole. Indians use it to make laddoo, which is similar to atole. Nepalese people crush the seeds to make a porridge called sattoo.

Farmers in some US states now grow this plant, but it is not yet found in major markets. You can, however, find it at health food stores in many parts of the United States. Gluten-free amaranth is often used in flours and in flour-based products such as breads, pancakes, and pasta. In Mexico, too, it is mixed with chocolate or puffed rice to be sold as a snack.

Leave a Comment