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What is it?

The tiny, gold, black-flecked seeds of the amaranth plant are an ancient food. At one time sacred to the Aztecs, amaranth has been cultivated for millennia in Central and South America. It’s very high in protein, calcium, and fiber.

Amaranth is grassy, herbal, and slightly peppery. The seeds have a pleasing crunchy texture. Pair amaranth with anything starchy, spicy, or sweet, like corn, black beans, chiles, honey, apples, and chocolate.

How to choose:

Amaranth can be found at many supermarkets, in health food stores, and online.

How to prep:

Amaranth seeds are typically cooked into a thick, glutinous porridge, which can be an acquired taste. The whole seeds can also be popped like popcorn. Amaranth is more versatile when it’s ground into flour. It’s gluten-free and delicious used in baked goods like pancakes, cookies, and quick breads.

How to store:

Whole seeds can be stored in an airtight container in a cool, dry spot for up to nine months. Amaranth flour can be kept in an airtight container at room temperature for up to three months, or frozen for up to six months.

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  • Recipe

    Amaranth Crackers with Cheddar and Pepitas

    In these crispy, gluten-free crackers, amaranth flour is paired with the bold Southwestern flavors of chili powder, cumin, and garlic, and topped with Cheddar and hulled pumpkin seeds (pepitas). Try…

  • Recipe

    Vegetable and Grits Pot Pie

    This vegetarian pot pie is topped with a whole-wheat biscuit dough that is flaky and irresistible, but with a little more tooth than the standard fare. Amaranth and millet grits…

  • Recipe

    Corn and Amaranth Griddlecakes with Spicy Black Beans

    This hearty meatless main course is chock full of flavor and texture. The griddlecakes are crisp, tender, and slightly peppery from the amaranth flour, and the beans deliver a kick.…


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