Grain
Amaranth
Amaranth is a tiny pseudocereal seed with a peppery, nutty pop when cooked or toasted. It forms porridge, binds burgers and bakes as flour, and puffs like miniature popcorn in Mexican alegría sweets. Related leafy amaranths are vegetables; this grain entry covers seed types. Gluten-free and protein-rich, it suits flatbreads and porridge blends.
Also known as: Amaranto, Kiwicha, Rajgira / Ramdana
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Breeds, cuts & preparations
Variety
Amaranthus caudatusAmaranthus cruentusAmaranthus hypochondriacusAztec AmaranthBlack AmaranthGolden AmaranthHopi Red DyePlainsmanWhite Amaranth
Source
Indoor FarmedOutdoor FarmedWild
Provenance
BiodynamicFair TradeHeirloomLocally GrownNon-GMOOrganicRegenerativeSeasonalSingle OriginStone GroundWhole Grain
Preparation
BoiledCrackedDriedFermentedFlakedFlourFreshGritsGroundHulledMaltedMealParboiledPearledPolishedPowderRoastedRolledSoakedSproutedSteamedToastedWhole
CommonCharacteristic
DelicateEarthyMildNuttyPepperyPoppySweetToasty
History
MX
Grain amaranth was cultivated in Mesoamerica as a ceremonial and staple seed crop.
MX
Colonial disruption reduced large-scale amaranth farming, though household use continued.
Nutrition research revived amaranth as a modern specialty and gluten-free grain.
Global health-food markets expanded puffed amaranth, flour, and whole seed sales.