Choose 10 or 60 lbs
Amaranth has a peppery-grassy grain flavor and a crunchy texture. It is an ancient plant grown for its spinach-like leaves as well as its "grain" (actually a seed). Amaranth is not only high in protein, calcium and fiber, but also contains lysine, an essential amino acid rarely found in plants. This makes it, like quinoa, an ideal grain for vegetarians and vegans in search of nutritive grains.
It is a gluten free food.
Store organic amaranth in an air-tight container in a cool, dry place.
Up to nine months whole, three months when ground into flour.
RECIPES & TIPS
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.