Organic Amaranth

Organic amaranth is a sweet, earthy, gluten-free grain. It’s extremely high in protein, iron, and fiber, and is a staple in gluten-free diets. Amaranth is a versatile grain that can be enjoyed as part of a satisfying hot breakfast, in delectable cookies, in savory soups, and more!

How to Cook Amaranth

Use 1/2 cup amaranth to 1 1/2 cups water, broth, or liquid. To cook, combine amaranth and liquid in a pot, and bring to a boil. Reduce the heat to low and let it simmer uncovered for 20-25 minutes until all of the water is absorbed.

Amaranth Cooking Ideas

Amaranth is a gluten-free grain that offers versatility as well as flavor. There are many different methods to cook and eat organic amaranth, from cooking it like rice to popping it like popcorn!

1. A simple way to prepare amaranth is to boil it for about 15-20 minutes and add it to your morning cereal or toss it in a salad, similar to how you might eat couscous or quinoa.

2. You can also grind it into amaranth flour to use in baked goods, potentially toasting it to bring out more of its nutty flavor before your grind it.

3. A fun way to eat amaranth is to pop it and season it like popcorn.

4. Whole seed, cooked organic amaranth also goes well in soups, granolas, and bread.

Amaranth Grain Health Benefits

Amaranth is a Protein Powerhouse: Amaranth is made up of 13-14% protein, and it easily contains 30% more protein than other grains. Amaranth contains the important amino acid lysine, which is not found in many grains and is vital for building muscle protein and helping the body run.

Amaranth Contains More Fiber Than Any Other Gluten-Free Grain: One cup of amaranth contains 18g of fiber, more than any other gluten-free grain. In comparison, buckwheat and millet contain 17g and white rice contains 2.4g.

Amaranth May Lower LDL “Bad” Cholesterol Levels: Amaranth is one of the few grains that contain phytosterols, nutrients that play a major part in the prevention of many kinds of disease and may lower LDL cholesterol levels. University of Guelph researchers discovered that amaranth contains all three major phytosterols, which have cholesterol-lowering properties. These findings are published in the journal Plant Foods for Human Nutrition.

Amaranth Reduces Inflammation: A 2008 study published in the Journal of Agricultural and Food Chemistry identified the presence of bioactive peptides in amaranth, which are compounds that protect against inflammation associated with chronic conditions like diabetes, heart disease, and cancer.

Amaranth is a Rich Source of Vitamins and Minerals: Amaranth is loaded with essential vitamins and minerals to keep your immune system strong and support your body’s many functions. Amaranth boasts minerals like calcium, magnesium, zinc, potassium, and vitamins A, C, K, B5, B6, folate, and riboflavin.

Amaranth is Easy to Digest: Cooked amaranth is 90% digestible, making it easy on the digestive tract and also enabling your body to effectively use amaranth’s rich source of vitamins, minerals, and other nutrients.

Storage Tips

It is best to store organic amaranth in a tightly sealed container, preferably a glass jar, in a cool, dark, dry location. Do not store organic amaranth in a cabinet near a stove, oven or dishwasher. If stored properly, organic amaranth can have a shelf life of up to one year.

Amaranth in Space

In 1985, Amaranth literally took off! This grain took a ride out of the Earth’s atmosphere on US Space Shuttle Atlantis’ maiden voyage. Astronauts conducted tests growing amaranth on space and ate amaranth cookies during their mission.

Amaranth in History

Amaranth was the favored grain of the Aztec empire where it was also used in religious ceremonies. The Aztecs would use amaranth to build statues of their religious deities, such as their hummingbird god. At the end of the celebrations, the statue would be broken down and eaten. Hoping to discourage Aztec religious practices, the Spanish conquistadors banned the cultivation of amaranth and it grew only as a weed for hundreds of years. Amaranth grain was re-discovered in the 1970s and its popularity resurged because of the grain’s high nutritional content.