Amaranth - Organic

Organic Amaranth is an extremely nutritious grain-like seed. Amaranth is naturally free from gluten, high in iron, protein and has more fibre than wheat. The seeds are light brown in colour and are a similar size to poppy seeds. Amaranth has been touted as a super-grain and the grain of the future.

Amaranth was a dietary staple of the pre-Columbian Aztec empire, who believed it had supernatural powers and incorporated it into their religious ceremonies. This ancient crop was "lost" for hundreds of years, and only since the 1960's, following its rediscovery, has it been grown commercially from wild varieties found.

Amaranth can be used to thicken and add protein to a soup or casserole, or alternatively can be cooked and served as a side.

How to prepare amaranth

Optional soaking: Soaking is not essential. If you prefer, cover the grain generously with water and soak in the fridge for 6–8 hours. Drain and discard the soaking water.

Rinse: Rinse under running water in a very fine-mesh sieve so the tiny seeds do not escape.

Cook: For a thick, spoonable side, use 1 part amaranth to 2½ parts fresh water or stock. For softer porridge, use 1 part amaranth to 3 parts liquid. Bring to the boil, cover and simmer gently for about 20–25 minutes, stirring occasionally, until tender. If soaked, start checking after 15 minutes. Add a splash more liquid if needed, then rest off the heat for 5 minutes.

What to expect: Cooked amaranth is creamy and slightly sticky, with a gentle bite, rather than fluffy like rice.

Two easy uses: For breakfast, cook with water, then stir in milk of your choice, cinnamon and dried fruit. For a savoury bowl, cook in vegetable stock and stir through canned chickpeas, peas and a little olive oil.

Ingredients

Organic amaranth grain

Nutritional Information

Origin

Product of India