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Amaranth is one of the oldest seeds to have been cultivated by man.  Originating from South America, it was the mainstay in the diet of the Aztecs and Incas.  It is a bushy plant with broad leaves and a showy plume like flower.  In America and across Europe, the smaller varieties of Amaranth are often used as bedding plants in ornamental gardens because of their striking floral colours, while the large varieties are grown for their seeds.  Each plant is capable of producing over 40,000 tiny seeds which look similar to millet or small coriander seeds.  Mild in flavour it can be sweet, nutty or malt like in taste depending on the variety being consumed.
Meaning not wilting or immortal in Greek it is an extraordinarily healthy cereal or foliage plant, which lives up to its name in more ways that one.  Related to pigweed, it is not a true grain, but an annual herb, and with over sixty (60) varieties there is no distinction between the Amaranth grown for its leaf or that which is grown for its seed.
The Aztecs believed it had supernatural powers and even incorporated it into religious ceremonies, and up to the early 16th Century, Amaranth was associated with human sacrifice where the seed was ground and mixed with honey or human blood and shaped into idols that were then ceremoniously eaten. This practice appalled the Spanish invaders who believed that eliminating the plant would eliminate this supposedly barbaric practice and the planting of Amaranth was forbidden, resulting in its fall to relative obscurity in all but a few remote areas of the Andes and Mexico.  In the 1950’s the scientific community again recognized the nutritional realities of the plant and its modern development has blossomed accordingly.
An adaptable plant it grows easily, even in adverse environments as it is resistant to heat and drought.  Growing up to 350cm in height, the leaf varieties are as low as approx. 45cm, with the grain or seed varieties growing much taller.

Unlike in Asia where it is the leaf varieties generally available (in Thailand, you can easily find amaranth leaf – known locally as Chinese spinach),   Americans and Europeans know amaranth for its grain, as it is commonly available in health food stores and even some supermarkets as a breakfast cereal or as gluten-free flour where it is used to make flatbreads, pasta and pancakes.  It can also be used as a nutrient rich thickening agent in soups and sauces.
Nutritionally, amaranth leaf contains higher calcium, iron, and phosphorus levels than spinach.  Amaranth grains contain more protein than other grains, due mainly to its high lysine content (16%) and more iron, calcium and magnesium than other grains, as well as potassium, phosphorus, Vitamin A and Vitamin C and is high in fibre.  It also contains respectable amount of methionine, which along with lysine (an essential amino acid needed for cell and brain maintenance) are two essential amino acids that are not frequently found in grains.
The fiber content of amaranth is three times that of wheat and its iron content, five times more than wheat. It contains twice the calcium of milk and if mixed with wheat, corn or brown rice is considered a complete protein with a food value equivalent to fish, red meat or poultry.
Amaranth also contains tocotrienols (a form of vitamin E) which are recognized as having cholesterol-lowering qualities.  Cooked amaranth grains are 90% digestible and because of this ease of digestion, have traditionally been given to those returning to a ‘normal diet’ after fasting or if recovering from an illness.  Amaranth consists of 6-10% oil which is mainly unsaturated and is also high in linoleic acid.
So if you are looking for a truly healthy addition to your menu, add some amaranth today.