What Is Amaranth?

Amaranth, meaning "unfading" in Greek, is an annual grown for food and as an ornamental.

History

Amaranth is native to the Americas and was an essential food crop of the Aztecs. After the arrival of the Spanish, amaranth cultivation declined and almost ceased in the Americas until its resurgence in the 1970s. However, the grain became a staple crop in India, Africa, China and Nepal in the interim.

The Plant

The grain amaranth, Amaranthus hypochondriacus, is most commonly grown in the U.S. Plants reach 4 to 8 feet, with large (4- to 12-inch) crimson or maroon seed heads; the seeds themselves are only 0.04 inch. Amaranth is drought tolerant and flourishes in warm climates but is vulnerable to frost.

Food

Although most people use only the seeds of the plant, the leaves are also edible. The seeds can be flaked, popped, extruded and ground into flour; amaranth is commonly found in "health food" cereals and can be baked into most any product, such as breads and crackers.

Other Uses

Some species of amaranth are grown as ornamentals. Hopi red dye comes from Amaranthus cruentus.

Advantages

Amaranth is high in protein and fiber. It is a prime source of lysine, calcium, magnesium, iron, vitamin E and polyunsaturated fatty acids. Amaranth is gluten-free.

References

• Alternative Field Crops Manual: Amaranth
• Thomas Jefferson Agricultural Institute: Grain Amaranth