AMARANTH
Botanic Characteristics: |
Botanically speaking, Grain-Amaranth does not count among the true grains, but belongs to the family of the Amaranthaceae and the genus of amaranth (also known as pigweed). Therefore its seeds are not like wheat or barley grains, but very small and almost round. They are, in fact, rather reminiscent of millet, but again millet is no relative of this genus. Like Quinoa, this "pseudograin" boasts a long history: Apparently the plant was already known to the Maya and the ancient Azteks. Amaranth grows well in warm dry areas and is planted cultivated on a small-scale, notably in the Andes, of course, due to its long tradition there. |
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| Appearance: | The tiny round light yellowish kernels are protected by a hard husk. Amaranth seeds grow in long red trusses on the bush-like plants. | ||||
| Taste: | Amaranth flower is delightful and nutty in taste. | ||||
| Uses: | Today amaranth is known to several cultures. Many things can be made from the seeds, such as drinks, salads or sweets. In Europe, e.g., amranth flakes lend exotic flair to muslis or breads. Generally the little seeds can be used in roughly the same way as spelt or dicoccum, for example, because it contains very little or no gluten. By the way, the leaves are also edible when cooked like spinach, as a stir-fry vegetable or in soups. | ||||
| Contents: | Amaranth is said to contain large amounts of protein and essential amino acids, such as lysine as well as minerals such as iron and magnesium. | ||||
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