Amaranth

Minuscule amaranth is a nutritional powerhouse. It is often referred to as a pseudocereal because it is not part of the same plant family as so-called true cereals such as wheat or oats. A staple of the Aztecs, it has been cultivated in Central America for an estimated five thousand to eight thousand years. It is considered a “super grain” because its seeds contain all of the essential amino acids, providing high-quality protein.

Amaranth’s tiny seeds, as small as poppy seeds, are part of a tall plant of which there are about sixty different species. The name amaranth stems from the Greek amaranthos, “one who does not wither.” Most amaranth varieties grow as an annual weed, commonly known as pigweed. Certain kinds are cherished for their delicious dark green leaves. These amaranth greens, also called Chinese spinach, are part of the diet in Africa, Indonesia, China, and Greece.

The grain amaranth is high in minerals such as calcium and iron and has a subtle grassy flavor that some call earthy. Others detect a lively pepperiness. In many parts of South America, it is sold popped like corn rather than as a cooked grain. In parts of India, the popped grains are eaten in a traditional energy-rich sweet called laddu. Amaranth is gluten-free.

Amaranth Flour
Whole grain amaranth flour has a delicious concentrated nuttiness. But it is also an unusual flour, to say the least. Some say it makes baked goods gummy. I prefer to say that amaranth flour can yield intensely dense textures, and that only with trial and error will you learn how to compensate for this characteristic.

This Healthy Tip was published in 'Ancient Grains for Moden Meals "Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, & More" MARIA SPECK'