Parts Most Frequently Used: Seed (the grain), Leaf

Flavors/Temps: Sweet, Bitter, Neutral to Cold

Caution: Considered very safe.

History/Folklore: Amaranth has been used by the Aztecs as a food and as part of their religious ceremonies for over 8,000 years. When the Spanish conquistadors arrived in the 16th century they burned the crops and forbid them from being cultivated. Thankfully the cultivation of amaranth continued quietly and the plant has survived till today. The Aztecs believed that it gave them supernatural powers and used it in ceremonies involving human sacrifice. Amaranth was mixed with blood, formed into cake-like replicas of their gods and eaten. The conquistadors believed this was a mockery of Christian communion in the Catholic mass and banned the grain, condemning to death anyone who was found growing or possessing amaranth.

Amaranth is sometimes referred to as a “pseudo-cereal” because its nutritional profile is very similar to cereal.

Amaranth is a great source of lysine, an amino acid with a protein content that compares to that of milk, but easier to digest. No other grain can say that. It is high in proteins that are easily digested, high in minerals  and contains fewer carbohydrates than most grains. It is 6-10% unsaturated oil and 77% unsaturated fatty acids (including linoleic acid). It is the only grain with a documented vitamin C content. Amaranth has 13 grams of fiber per uncooked cup compared to 2 grams of one cup of long-grain white rice.

Combined with corn the two together become a 100% complete protein source.

Ground amaranth has a beautiful pale ivory color. The red “buds” can be ground as well, giving the ground grain a reddish tinge.

The constituent luasin, found in amaranth is thought to have cancer-preventing properties, as well as reducing the chances of chronic diseases such as inflammation, diabetes, heart disease and stroke.

Amaranth leaves are commonly used in Asian and Caribbean cuisines in stir-fries or chopped and added to soups and stews. The young green leaves can be eaten raw and added to salads. Cooked in soup the red striped leaves will turn your soup a reddish pink color. In China, it is also called “Chinese Spinach” where it is enjoyed as a spinach substitute, however, amaranth leaves have more nutritional value than spinach. The youngest leaves have a milder flavor good for salads and the older leaves are better cooked in soups or stir-fries.

Typical dosage in a decocotion is 6-9 grams. The same amount can also be powdered into capsules.

Amaranth is self seeding and grows easily in many environments making it a grain that could help stem starvation in many areas of the globe. It is also popular as an ornamental plant.