Ancient Grains:Amaranth

Amaranth, relative to the familiar garden flower cockscomb, cultivated in Mexico for about 4000 years, was considered sacred to the Aztecs. They mixed it with honey or sacrificial blood to form a paste that was molded into statues of Gods. The statues were used in ceremonies then divided and eaten by the people. 


Amaranth is technically not a grain like wheat, corn, and barley which are in the grass family.  It is a broad-leafed plant, and the seeds are used like grains.

Because the Aztecs revered amaranth and the Spanish conquerors considered these rituals barbaric, amaranth was forbidden and slowly disappeared into obscurity. Before the Spanish had arrived, amaranth had spread to the Inca Empire. People in remote mountain villages in Mexico and the Andes continued to grow amaranth.

Also, amaranth is quite hardy and grows wild in Mexico. It was rediscovered by the health food movement and became popular in health food stores in the 1970s. 

Amaranth is stuffed full of nutrition! It is gluten free and low in fat and high in fiber, protein, calcium, iron, magnesium, manganese, vitamin E, vitamin B6, riboflavin, niacin, pantothenic acid, folate, potassium, zinc, copper, selenium and phosphorus.  It has a low glycemic load, which means that it does not raise blood sugar significantly, making it a good food for people living with diabetes. The cholesterol lowering characteristics of amaranth also make it healthy. 

The picture on the left is amaranth. It can be cooked as a cereal, ground into flour, sprouted, popped like popcorn, or toasted. The seeds can be cooked with other whole grains, added to stir-fry, soups and stews as a nutrient rich thickening agent. The leaves of amaranth have a taste similar to that of spinach and can be boiled or stir-fried. 


Because amaranth plants withstand harsh conditions and sprout easily, they have spread around the world. In both Mexico and Peru the amaranth leaves are still gathered to use as a vegetable. 


In India amaranth is known as the King's grain, rajeera, and is popped then used in confections called laddoos. These are similar to a Mexican confection called alegria. In Nepal, amaranth seeds are eaten in a gruel called sattoo or ground into flour to make chappatis. In Ecuador, the flowers are boiled then the colored boiling water is added to rum to create a drink that purifies the blood.