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Amaranth: a Healthy Grain for Vegetarian Recipes

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Karen is the author of the popular eBook, How to Improve Fading Memory and Thinking Skills with Nutrition. Amaranth (Amaranthus) has a colorful history, is highly nutritious, and the plant itself is extremely attractive and... See more » Karen is the author of the popular eBook, How to Improve Fading Memory and Thinking Skills with Nutrition. Amaranth (Amaranthus) has a colorful history, is highly nutritious, and the plant itself is extremely attractive and useful. Amaranth was a staple in the diets of pre-Columbian Aztecs, who believed it had supernatural powers and incorporated it into their religious ceremonies. Before the Spanish conquest in 1519, amaranth was associated with human sacrifice and the Aztec women made a mixture of ground amaranth seed, honey or human blood then shaped this mixture into idols that were eaten ceremoniously. This practice appalled the conquistadors who reasoned that eliminating the amaranth would also eliminate the sacrifices. The grain was forbidden by the Spanish, and consequently fell into obscurity for hundreds of years. If not for the fact that the cultivation of amaranth continued in a few remote areas of the Andes and Mexico, it may have become extinct and completely lost to us. Amaranth is used in various cultures in some very interesting ways. In Mexico it is popped and mixed with a sugar solution to make a confection called "alegria" (happiness), and milled and roasted amaranth seed is used to create a traditional Mexican drink called "atole." Peruvians use fermented amaranth seed to make "chicha" or beer. In the Cusco area the flowers are used to treat toothache and fevers and as a food colorant for maize and quinoa. During the carnival festival women dancers often use the red amaranth flower as rouge, painting their cheeks, then dancing while carrying bundles of amaranth on their backs as they would a baby. In both Mexico and Peru the amaranth leaves are gathered then used as a vegetable either boiled or fried. In India amaranth is known as "rajeera" (the Kings grain) and is popped then used in confections called "laddoos," which are similar to Mexican "alegria." In Nepal, amaranth seeds are eaten as gruel called "sattoo" or milled into flour to make chappatis. In Ecuador, the flowers are boiled then the colored boiling water is added to "aquardeinte" rum to create a drink that "purifies the blood," and is also reputed to help regulate the menstrual cycle. Since 1975 amaranth has been gaining support in the U.S. and is now grown in Colorado, Illinois, Nebraska, and other states, but is still not a mainstream food. It is found in many natural food stores and the flour is often used in baked goods. The name amaranth hails from the Greek for "never-fading flower." The plant is an annual herb, not a "true" grain and is a relative of pigweed, a common wild plant also known as lambs-quarters, as well as the garden plant we know as Cockscomb. There are approximately 60 species of amaranth and there is no definite distinction between amaranth grown for the leaf (vegetable), and the seed (grain). Amaranth is a bushy plant that grows 5 to 7 feet, with broad leaves and a showy flower head of small, red or magenta, clover like flowers which are profuse, and constitute the plants exquisite, feathery plumes. The seed heads resemble corn tassels, but are somewhat bushier. They are quite striking as well. The seeds are tiny (1/32"), lens shaped, and are a golden to creamy tan color, sprinkled with some occasional dark colored seeds. Each plant is capable of producing 40,000 to 60,000 seeds. The leaves of ornamental varieties, such as Josephs Coat resemble the coleus plant and are quite striking. Their coloring can range from deep red, purple-red, orange, pink, green, to white. The sight of a full-grown amaranth field with its vividly colored leaves, stems and flower or seed heads is an amazingly beautiful sight that evokes much emotion. Aside from amaranth being such an attractive plant it is extremely adaptable to adverse growing conditions. It resists heat and drought, has no major disease problems, and is among the easiest of plants to grow. Simply scratching the soil, throwing down some seeds, and watering will reward you with some of these lovely plants. Amaranth can be cooked as a cereal, ground into flour, popped See less »

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Amaranth: a Healthy Grain for Vegetarian Recipes

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