Also Known As: Amaranth Seed, Amaranthus Hypochondriacus
Origin: South America
Ingredients: Organic Whole Amaranth
Taste and Aroma: Mild but distinct, sweet, nutty, earthy and malt-like flavor.
Uses: Can be used in place of rice, couscous, quinoa and other grains. Amaranth can also be used as a hot porridge-like breakfast, popped as a snack or in soups.
Substitutes:Organic Amaranth Flour, Quinoa, Quinoa Flour, Soft White Wheat Berries and Bulgur Wheat
Fun Fact: Like quinoa, amaranth is an ancient grain and a complete protein. Cook your amaranth with lots of extra water and rinse the grains off once they are cooked through. You do this to remove the excess thickened cooking water.