Introduction to Amaranth: The Royal Grain
Amarnath millet is a misnomer, as botanically, amaranth is not a true cereal grain from the grass family, but rather a pseudo-cereal. The edible seeds harvested from the amaranth plant, specifically species like Amaranthus caudatus and Amaranthus cruentus, are consumed similarly to grains. In India, this nutritious seed is known by two very common and culturally significant names: Rajgira and Ramdana.
The Hindi Names: Rajgira and Ramdana
In India, the most prevalent name for Amaranth is Rajgira, which literally translates from Sanskrit to "royal grain". This name reflects its historical significance and high nutritional value. Its other popular name, Ramdana, means "God's own grain," highlighting its revered status and frequent use during religious fasting periods like Navratri.
Other Regional and Botanical Names
While Rajgira and Ramdana are the most recognized Indian names, Amaranth also goes by other aliases globally and botanically:
- Kingseed: Another English term that reflects its high value.
- Mexican Grain Amaranth: Refers to its origin in Mexico and Central America.
- Love-Lies-Bleeding: A common name for the species Amaranthus caudatus, known for its distinct, long-hanging red flowers.
- Prince's Feather: Another ornamental name for some Amaranthus varieties.
The Nutritional Superiority of Amaranth
Amaranth's rising popularity as a superfood is due to its impressive nutritional profile. It is a complete protein source, containing all nine essential amino acids, including lysine, which is often missing in other grains. It is also naturally gluten-free, making it an excellent alternative for individuals with celiac disease or gluten sensitivities.
Key nutritional highlights include:
- High Protein Content: Higher than most other cereal grains, similar in quality to animal protein sources.
- Rich in Minerals: An excellent source of iron, calcium, magnesium, manganese, and phosphorus.
- Packed with Fiber: Supports digestive health and promotes feelings of fullness.
- Antioxidant Properties: Contains antioxidants that help fight free radicals in the body.
Culinary Uses and Preparation
Amaranth is incredibly versatile in the kitchen. Its small, bead-like seeds can be cooked similarly to quinoa or rice, though its texture becomes more porridge-like. It can also be ground into flour or popped like popcorn.
Common ways to use amaranth:
- Cooked as a porridge: A popular breakfast option, often sweetened with fruit or honey.
- Ground into flour: Used to make gluten-free flatbreads (rotis), pancakes, and thickening agents for sauces.
- Popped like popcorn: A light, crunchy snack or topping for salads, yogurts, or soups.
- Added to rice or other grains: Boosts the protein and nutrient content of a meal.
Comparison: Amaranth vs. Quinoa
Both amaranth and quinoa are often categorized as ancient pseudo-cereals and are celebrated for their nutritional benefits. While they share similarities, there are key differences.
| Feature | Amaranth (Rajgira/Ramdana) | Quinoa |
|---|---|---|
| Protein Content | Complete protein source, contains lysine. | Complete protein source. |
| Calcium | Significantly higher calcium content. | Good source of calcium, but less than amaranth. |
| Iron | Higher iron content. | Lower iron content. |
| Fiber | Very high in dietary fiber. | High in dietary fiber. |
| Texture | Cooked grains have a more porridge-like, softer texture. | Cooked grains are fluffier and separate more easily. |
| Origin | Native to the Americas, revered by Aztecs and Incas. | Native to the Andes, revered by the Incas. |
Conclusion
Understanding what Amarnath millet is also known as, particularly by its Hindi names Rajgira and Ramdana, provides insight into its rich cultural and historical background. As a gluten-free, complete protein, and mineral-rich pseudo-cereal, amaranth has rightfully earned its status as a superfood. Its versatility in cooking, from porridges and flour to popped snacks, makes it a valuable and healthy addition to any diet. Whether you call it Amaranth, Rajgira, or Ramdana, its nutritional benefits remain the same.
Amaranth Cooking Method: A Simple Guide
Here is a simple recipe for cooking whole amaranth grains:
- Rinse the Grains: Place the amaranth grains in a fine-mesh sieve and rinse under cold water. This removes any debris or saponins that may give it a bitter taste.
- Combine and Boil: In a saucepan, combine 1 cup of amaranth with 2½ to 3 cups of water or broth. Bring to a boil over high heat.
- Simmer: Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the liquid is absorbed and the grains are tender. It will have a thick, porridge-like consistency.
- Fluff and Serve: Remove from heat and let stand for 5-10 minutes. Fluff with a fork before serving, or let it cool to use in other dishes.
For a crunchy popped amaranth snack, heat a dry skillet over medium-high heat. Add a tablespoon of amaranth seeds, cover, and shake the pan constantly until the seeds pop, similar to popcorn.
