Amaranth is a seed that belongs to the Chenopodiaceae family of plants. That's a fancy way of saying that it's a relative of beets, Swiss chard, spinach, and quinoa. That means that it has more in common with these power house foods than it does with cereal grain foods. So, like quinoa and millet, amaranth is not technically a grain, but it's usually used as one. It has a nutty flavour similar to buckwheat.
Amaranth can be simmered to get it to a porridge-like texture. Or, it can be combined with other grains if you desire a more "rice-like" dish. It can even be popped on the stovetop like popcorn.
- Certified Organic by Ecocert
- Country of Origin: Bolivia
Cooking Directions: Rinse throughly. Bring 1 part amaranth to 2 1/2 parts water to boil. Let simmer for 20-25 minutes, drain excess water and serve. Excellent for thickening soups or as a side dish.
This product may contain traces of nuts, soy beans, sesame seeds or wheat.
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Anne: more than a year ago
Tastes great. I've tried a couple other brands of amaranth as well and haven't noticed a difference between them. I usually don't bother rinsing it as it's too time-consuming--it repels the water a fair bit and my sieve is too small (in volume) to wash a good amount of it at once. It winds up tasting the same to me either way.
Penni: more than a year ago
I am a first-time user of Amaranth. I cooked up the first bag all at once and may have used too much water. The result was very compact, a little like semolina. I shaped it into hamburger-like patties and fried it. Delicious!! I will continue to experiment until I get it right. But rest assured, I will certainly be coming back for more. Great stuff!