Storage: Store organic amaranth in an air-tight container in a cool, dry place.
Shelf Life: Up to nine months whole, three months when ground into flour.
Amaranth’s nutty flavor is best cultivated through toasting the grain prior to cooking it. It can be used as a substitute for wheat berries or flour, cooked into a thick porridge, or even popped like popcorn.
To cook the whole grain on the stove, simmer 1 cup of amaranth grain in 1 ½ cups water for 35 minutes. This will result in 2 ½ cups of cooked amaranth.
Amaranth pairs particularly well with spicy or sweet flavors and can be used in both savory dishes and desserts.