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Amaranth is an ancient Aztec pseudo-grain with tiny seeds that cook into a porridge-like consistency. It's one of the few grains with significant calcium and has unusually complete protein for a plant food.
Amaranth has a mild, slightly nutty, earthy flavor. When cooked with liquid, it becomes porridge-like. Popped amaranth is crunchy with a more pronounced nutty taste. It absorbs flavors well.
Yes! Heat a dry pan over high heat and add a tablespoon of amaranth seeds. They pop into tiny, crunchy puffs in seconds. Watch carefully as they burn quickly. Use in granola, trail mix, or as a topping.
Store amaranth seeds in an airtight container in a cool, dry place for up to 4 months, or refrigerate for up to 6 months. Cooked amaranth keeps 3-5 days refrigerated.
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