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Kosher | Whole Grain
Domesticated between 6000 and 8000 years ago, Amaranth is an ancient seed native to Peru. It was a staple in the Aztec diet and religious ceremonies and was prized for its nutritional value. Over time, amaranth has become known for its high protein, fiber, and iron content and cultivation has moved to many countries around the world including Mexico, Africa, India, Nepal, China, and Russia. This nutritional powerhouse can now be found in cuisines from many cultures and is a featured ingredient in porridges, candies, baked goods, and flavorful main dishes.
Amaranth has mild, slightly nutty flavor and is commonly used in Mexican and South American cooking. Like quinoa, it is a small seed known as a “pseudo-grain” because it has similar properties to whole grains. It is incredibly versatile and can be used as a side dish, made into porridge for breakfast or dessert, or used as a thickener in soups and stews. It can also be ground into flour for baking, or “popped” in a hot, dry pan and eaten on its own as a delicious snack.
Basic Cooking Instructions:
Rinse the amaranth before use. Bring 3 cups of water to a vigorous boil. Add 1 cup of amaranth and 1 tsp salt. Cover saucepan with tight fitting lid and cook on low heat for 20 minutes, until water is absorbed. Yields 2 cups.
Store in an airtight container after purchase for up to 1 year.
It is 100% natural.
Amaranth is an excellent source of fiber. A high fiber diet has been shown to reduce cholesterol and blood pressure, improve digestion, help to lower blood sugar levels, and contribute to healthy weight.
It is a good source of complete protein.
Amaranth is very high in iron. Iron is important for the production of red blood cells, helps our blood to oxygenate our body, and keeps us from feeling fatigued.
Amaranth is rich in minerals like magnesium, calcium and phosphorous. These minerals play an important role in bone maintenance and cardiovascular health.
Amaranth is cholesterol-free and very low in sodium, making it a heart-healthy choice.
During the Spanish colonization of South America in the 1500’s, amaranth was nearly eradicated by the Spanish in an attempt to weaken indigenous cultures through banning the cultivation of culturally significant crops.
In 1985, amaranth cookies went to space on the space shuttle Atlantis! Its ability to grow in space was also tested.