Tag: Cooking with amaranth

Cultivated for over 8,000 years, amaranth is an ancient food source with a rich history. The term "amaranth millet" is often used to describe this gluten-free seed, but what is amaranth millet called in English? The simple answer is that it's simply called amaranth, as it is a pseudocereal, not a true millet.

Amaranth, a pseudocereal cultivated for over 8,000 years, is often hailed as a superfood. A primary reason for its growing popularity is its naturally gluten-free composition, which makes amaranth a safe and nutritious alternative for those with celiac disease or gluten intolerance. This versatile seed offers a wealth of nutrients without the risks associated with gluten-containing grains.

Cultivated for over 8,000 years, amaranth is a versatile plant whose history is deeply rooted in Central and South American civilizations. All parts of the amaranth plant are edible, including its seeds, leaves, and tender stems. However, depending on the plant's maturity and variety, some parts may be more palatable or require specific preparation methods.

According to the Food and Agriculture Organization (FAO), amaranth's protein quality is comparable to that of animal protein sources. This fact alone raises a compelling question: is amaranth the best grain for overall nutrition and health benefits? While technically a pseudo-cereal, its profile and versatility make it a strong contender in the world of gluten-free grains.