Amaranth

What Is Amaranth?

Amaranth (genus Amaranthus) is botanically classified as a pseudocereal rather than a cereal grain; it is in the same category as quinoa. It has been cultivated in Central and South America for thousands of years and was considered sacred by the Aztec and Maya civilizations, which used it in religious ceremonies.

The small grains, about the size of poppy seeds, develop a gelatinous texture when cooked. Like corn, they can also be heated until they pop; popped amaranth is used in Mexico’s traditional alegría sweet.

Amaranth Nutrition Facts

Amaranth is a nutrient-dense pseudocereal. One hundred grams of raw grain contain about 371 kcal, 14 g of protein, and 7 g of fiber. It has a relatively high fat content compared with other grains (about 7 g), is rich in iron, and is naturally gluten-free.

What Are the Benefits of Amaranth?

With its high protein, iron, and fiber content, amaranth is among the gluten-free grains that can be part of a balanced diet; research on its plant compounds is ongoing.

This is general information; amaranth is a food, not a medical treatment. Its raw grains cannot be digested, so it should always be eaten cooked.

How to Choose Amaranth

Amaranth is generally sold as whole grains or flour. Choose a fresh product with a uniform color and no clumps.

• Whole grains should have a uniform light golden-beige color and no musty smell.
• If buying popped amaranth, make sure the package is airtight.
• For amaranth flour, adjust the blend with other flours to suit the recipe; it is not suitable for making bread on its own.

How to Store Amaranth

Dry amaranth grains stay fresh for up to 1 year in a sealed container in a cool, dark place. Cooked amaranth can be stored for 3–4 days in an airtight container in the refrigerator.

How to Use Amaranth in the Kitchen

Amaranth can be boiled in water or milk and cooked like porridge or pilaf. It can also be heated in a dry pan until it pops like corn, then eaten as a crisp snack.

How to Cook Amaranth

Cook 1 measure of amaranth with 2–3 measures of water over low heat, covered, for about 20–25 minutes, until the water is absorbed and the grains develop a gelatinous texture. Serve it as breakfast porridge or use it in a salad.

How to Pop Amaranth

Add small amounts of amaranth grains to a dry pan over medium-high heat and shake the pan continuously. They pop like corn within a few seconds. Popped amaranth can be used in breakfast cereal, granola, or alegría, a traditional Mexican sweet.

What Recipes Use Amaranth?

Amaranth porridge, amaranth salad, popped amaranth granola, and cakes made with amaranth flour are among the most commonly prepared recipes.

Frequently Asked Questions

What is amaranth good for?

It is rich in protein, iron, and fiber and is among the gluten-free pseudocereals that can be part of a balanced diet. It is a food and is not claimed to cure any disease.

Can you eat amaranth raw?

No. The digestive system cannot easily digest raw amaranth grains or fully absorb their nutrients; eat them cooked or popped.

Is amaranth the same as quinoa?

No, they are different plants. Both are pseudocereals and are used in similar ways, but amaranth is a separate genus (Amaranthus), while quinoa is Chenopodium quinoa.

Is amaranth gluten-free?

Yes. Amaranth is naturally gluten-free and is considered safe for people with celiac disease.

Can you eat amaranth leaves?

Yes. The leaves of some amaranth species are cooked like spinach, especially in African and Asian cuisines. This entry in the encyclopedia covers the grain form.