About Amaranth

About Amaranth

Amaranth is an ancient grain, much like quinoa. The small, light brown seeds are cooked like rice and oats and eaten as pilaf or porridge. Amaranth is also ground into flour and used in baking, in particular in dishes that can be gluten-loose. Amaranth is offered in both seed and flour sizes and is frequently seen inside the fitness meals stage of supermarkets.

Amaranth is taken into consideration as a “pseudo-grain” in preference to an actual grain due to the fact it’s far technically a seed. Other examples of pseudo-cereals are buckwheat and quinoa; Both amaranth and quinoa belong to the Amaranthaceae’s own family. Like other grains and pseudo-cereals, amaranth can be arranged within the shape of its whole seed or ground into flour. Because it’s far gluten-unfastened, amaranth flour is a famous component in gluten-free bakers.

Amaranth may be loved in each sweet and savory dish and is boiled and cooked like cereal with rice and oats. This seed is very small as compared to different unusual grains and is slightly larger than that of poppy seeds.

Amaranth Vs Quinoa

Since those seeds are from comparable households, they have got multiple habitats. Although amaranth and quinoa are traditionally called grains, they’re each seed; Pseudo-cereals also are apparently gluten-unfastened. Compared to different grains, amaranth and quinoa have shorter cooking instances, despite the fact that amaranth takes a touch longer to obtain the favored doneness.

One visible difference is the duration: Amaranth has a mile shorter grain than quinoa. Another obvious difference is decided with the aid of aroma and flavor. Amaranth is plenty greater precise than quinoa, with a grassy fragrance and a nutty, sturdy natural flavor that can be overwhelming for some. While the tenderness of quinoa lets it take on the flavor of contrasting ingredients in the dish, amaranth takes on a mild degree.

How To Prepare Dinner With Amaranth?

Depending on whether you use seeds or flour will decide how amaranth is cooked as the 2 forms are used in exclusive methods in recipes.

Amaranth Seeds

Amaranth is cooked similarly to rice in that it is put in boiling water and cooked till the liquid is absorbed. When making pilaf, the degree has to be 1 cup of amaranth and 1 cup of water; For cereals, 1 cup of amaranth calls for 2 cups of water.

Another way to plant amaranth is to pop it like popcorn. Put a tablespoon of raw amaranth seeds in a hot, dry skillet; Within seconds, the seeds of amaranth will start to sprout. Note that amaranth seeds are small, and in spite of the fact that the quantity of popped amaranth will double, the popped kernels will still be very small. When brought to baked goods or granola, the roasted seeds make contributions to a totally specific texture.

Amaranth Flour

Amaranth flour is a commonplace component in gluten-unfastened baking. Since it is heavy, it must be confined to at least one/a fourth of the whole flour (by weight), in any other case, the baked items can turn out to be too dense. It pairs well with almond flour and works nicely as a thickener in soups and sauces.

How Does It Taste?

The flavor of amaranth is nutty, natural, and barely highly spiced. Toasted or “popped” amaranth has a greater nutty taste and is mildly crisp.

Amaranth Recipe

Amaranth can be utilized in savory dishes other than candy breakfast porridge, even as popped amaranth can be sprinkled on salads, combined into soups, baked into bread and cookies, or as a sincere snack. Should. Or it may be enjoyed as a breakfast cereal. The flour may be integrated into baked items along with bread and pizza dough.

Where To Shop For Amaranth?

Whole amaranth and amaranth flour can be found in many grocery shops, in the normal fitness-meals phase, and can also be bought from many online stores. It is frequently bought in the pound or in one, five, or 10-pound baggage in addition to in bulk.


The primary assignment with storing amaranth is to prevent rancidity, so store it continually in an airtight box in a cool region, far from brilliant mild. Whole uncooked amaranth can be stored in the pantry for as many as four months and in the freezer for two times as long. Amaranth will stay clean in the pantry for 2 to a few months and inside the freezer for up to 6 months.

About the author

Robert Lenz

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