Grain
Black Amaranth
B tier
Black amaranth seed is dark brown-black, striking in multigrain blends and flatbreads, with a slightly deeper, earthier taste than ivory seed. Some South Asian ramdana/rajgira traditions use dark as well as pale seed depending on region and shop. Cooking time matches other tiny amaranths; colour bleeds lightly into porridge. Toast carefully—dark seed can hide scorch. Excellent for visual contrast in crackers. Confirm food grain type, not ornamental seed saved from decorative plants of unknown safety.
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Characteristics
Preparations
Traits
History
Indian fasting and festival foods used dark and pale amaranth seeds regionally.
Specialty grain sellers listed black amaranth beside white.
Artisan bakers adopted black amaranth for speckled loaves.
Multigrain health mixes featured black amaranth for colour.