Amaranth is the gluten-free seed of the broad-leafed amaranth plant and although not a grain or cereal, it is often treated as one due to its nutritional profile and it’s texture. It is gluten free and suitable for people with Celiac Disease and is a great option to boost the nutritional power of gluten free recipes as it has a much higher protein content than most other grains.
Also Known As
Alegría, Amarante, Amarante-Grain, Amarante-Grain Géante, Amaranthus frumentaceus, Amaranthus hypochondriacus, Amaranthus leucocarpus, Amaranto, Chua, Huantli, Huatlí, Lady Bleeding, Love-Lies-Bleeding, Lovely Bleeding, Pilewort, Prince's Feather, Ramdana, Red Cockscomb, Rhamdana, Velvet Flower.
Usage
It has a subtle flavour, and is neither sweet or savoury, making it perfect for all kinds of cooking & baking. You can cook it in water, one cup of dried grain bolied for 15 to 20 minutes yields 2.5 cups of cooked grain. It is also used for toasting, be added to flakes or pasta, can be baked into biscuits and can also be used to make porridge.
Origin
Mumbai, Maharashtra
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