Amaranth
$4.00/lb (~$2/cup*)
Fresh ground on requesthigh in lysine
In stock
Amaranth is an ancient seed often used like a grain, and was a staple food of the Aztecs and Incas. While commonly referred to as a grain, it is technically a seed, valued for its high-quality protein and nutritional density.
Amaranth is especially rich in lysine, an essential amino acid that is often lacking in other grains and helps support muscle building and calcium absorption. It is also a good source of calcium, fiber, and iron, and is naturally gluten-free.
When cooked, amaranth has a mild, nutty, slightly sweet flavor and a distinctive sticky, gelatinous texture. It makes a highly nutritious hot cereal, can be cooked like other grains, or used as a hearty side dish. Amaranth pairs well with corn, onions, beans, rice, or buckwheat, and can also be ground into a light, flavorful flour. It may even be popped like tiny popcorn for a crunchy topping.
Cooking
Origin: India
Allergens: None
Best By: February 5, 2028
Use 1 part amaranth to 3 parts water, broth, or other liquid. Bring to a boil, then reduce heat and simmer uncovered for 20–30 minutes, until liquid is absorbed. When cooking with other grains, use 1 part amaranth to 3 parts total grain.
Use 1 part amaranth to 3 parts water, broth, or other liquid. Bring to a boil, then reduce heat and simmer uncovered for 20–30 minutes, until liquid is absorbed. When cooking with other grains, use 1 part amaranth to 3 parts total grain.
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Store in a cool, dark, dry place
