Enjoy the taste of this ancient grain, while maintaining your complete diet system.
Number8 Organic Amaranth Seeds is one of the healthiest food products, with high quality, high nutrition value and protective nutrients, in comparison to other types of seeds, as it’s rich in fiber and protein, as well as many important micronutrients.
Number8 Organic Amaranth Seeds is a good source of manganese (especially important for brain function and believed to protect against certain neurological conditions), magnesium (an essential nutrient involved in nearly 300 reactions in the body, including DNA synthesis and muscle contraction), phosphorus (a mineral that is important for bone health) and iron (helps your body produce blood).
PRODUCT: Organic Amaranth Seeds
SHELF LIFE: 36 Months
COUNTRY OF ORIGIN: Peru
INGREDIENTS: Organic Amaranth Seeds
Known to the Aztecs as huāuhtli, Amaranth is thought to have represented up to 80% of their energy consumption before the Spanish conquest. Another important use of Amaranth throughout Mesoamerica was to prepare ritual drinks and foods. To this day, amaranth grains are toasted much like popcorn and mixed with honey, molasses, or chocolate to make a treat called alegría, meaning “joy” in Spanish. Diego Durán described the festivities for Huitzilopochtli, the name of which means “left side of the hummingbird” or “hummingbird left-hand” (Real hummingbirds feed on amaranth flowers). The Aztec month of Panquetzaliztli (7 December to 26 December) was dedicated to Huitzilopochtli. People decorated their homes and trees with paper flags; ritual races, processions, dances, songs, prayers, and finally human sacrifices were held. This was one of the more important Aztec festivals, and the people prepared for the whole month. They fasted or ate very little; a statue of the god was made out of amaranth seeds and honey, and at the end of the month, it was cut into small pieces so everybody could eat a little piece of the god. After the Spanish conquest, cultivation of amaranth was outlawed, while some of the festivities were subsumed into the Christmas celebration.Known to the Aztecs as huāuhtli, Amaranth is thought to have represented up to 80% of their energy consumption before the Spanish conquest. Another important use of Amaranth throughout Mesoamerica was to prepare ritual drinks and foods. To this day, amaranth grains are toasted much like popcorn and mixed with honey, molasses, or chocolate to make a treat called alegría, meaning “joy” in Spanish. Diego Durán described the festivities for Huitzilopochtli, the name of which means “left side of the hummingbird” or “hummingbird left-hand” (Real hummingbirds feed on amaranth flowers). The Aztec month of Panquetzaliztli (7 December to 26 December) was dedicated to Huitzilopochtli. People decorated their homes and trees with paper flags; ritual races, processions, dances, songs, prayers, and finally human sacrifices were held. This was one of the more important Aztec festivals, and the people prepared for the whole month. They fasted or ate very little; a statue of the god was made out of amaranth seeds and honey, and at the end of the month, it was cut into small pieces so everybody could eat a little piece of the god. After the Spanish conquest, cultivation of amaranth was outlawed, while some of the festivities were subsumed into the Christmas celebration.Because of its importance as a symbol of indigenous culture, its gluten-free palatability, ease of cooking, and a protein that is particularly well-suited to human nutritional needs, interest in grain amaranth (especially A. cruentus and A. hypochondriacus) revived in the 1970s. It was recovered in Mexico from wild varieties and is now commercially cultivated. It is a popular snack sold in Mexico, sometimes mixed with chocolate or puffed rice, and its use has spread to Europe and parts of North America. Amaranth and quinoa are not grasses and are called pseudocereals because of their similarities to cereals in flavor and cooking.
Several species are raised for amaranth “grain” in Asia and the Americas.Ancient amaranth grains still used include the three species, Amaranthus caudatus, Amaranthus cruentus, and Amaranthus hypochondriacus. Although amaranth was cultivated on a large scale in ancient Mexico, Guatemala, and Peru, nowadays it is only cultivated on a small scale there, along with India, China, Nepal, and other tropical countries; thus, the potential exists for further cultivation in those countries, as well as in the U.S. In a 1977 article in Science, amaranth was described as “the crop of the future”. It has been proposed as an inexpensive native crop that could be cultivated by indigenous people in rural areas for several reasons: • It is easily harvested. • Its seeds are a good source of protein. • In cooked and edible forms, amaranth retains adequate content of several dietary minerals. • It is easy to cook. • As befits its weedy life history, amaranth grains grow rapidly and, in three cultivated species of amaranth, their large seedheads can weigh up to 1 kg and contain a half-million small seeds.
Leaves, roots, and stems:
Amaranth species are cultivated and consumed as a leaf vegetable in many parts of the world. Four species of Amaranthus are documented as cultivated vegetables in eastern Asia: Amaranthus cruentus, Amaranthus blitum, Amaranthus dubius, and Amaranthus tricolor.In Indonesia and Malaysia, leaf amaranth is called bayam. In the Philippines, the Ilocano word for the plant is kalunay; the Tagalog word for the plant is kilitis or kulitis. In Uttar Pradesh and Bihar in India, it is called chaulai and is a popular green leafy vegetable (referred to in the class of vegetable preparations called saag). It is called chua in Kumaun area of Uttarakhand, where it is a popular red-green vegetable. In Karnataka in India, it is called harive. It is used to prepare curries such as hulee, palya, majjigay-hulee, and so on. In Kerala, it is called cheera and is consumed by stir-frying the leaves with spices and red chillies to make cheera thoran. In Tamil Nadu, it is called mulaikkira and is regularly consumed as a favourite dish, where the greens are steamed, and mashed, with light seasoning of salt, red chili, and cumin. It is called keerai masial. In Andhra Pradesh, this leaf is added in preparation of a popular dal called thotakura pappu in (Telugu). In Maharashtra, it is called shravani maath and is available in both red and white colour. In Orissa, it is called khada saga, it is used to prepare saga bhaja, in which the leaf is fried with chili and onions.
In China, the leaves and stems are used as a stir-fry vegetable, or in soups. In Vietnam, it is called rau dền and is used to make soup. Two species are popular as edible vegetable in Vietnam: dền đỏ (Amaranthus tricolor) and dền cơm or dền trắng (Amaranthus viridis).A traditional food plant in Africa, amaranth has the potential to improve nutrition, boost food security, foster rural development and support sustainable land care.In Bantu regions of Uganda and western Kenya, it is known as doodo or litoto. It is also known among the Kalenjin as a drought crop (chepkerta). In Lingala (spoken in the Congo), it is known as lɛngalɛnga or bítɛkutɛku. In Nigeria, it is a common vegetable and goes with all Nigerian starch dishes. It is known in Yoruba as shoko a short form of shokoyokoto (meaning make the husband fat) or arowo jeja (meaning “we have money left over for fish”). In the Caribbean, the leaves are called bhaji in Trinidad and callaloo in Jamaica, and are sautéed with onions, garlic, and tomatoes, or sometimes used in a soup called pepperpot soup. In Botswana, it is referred to as morug and cooked as a staple green vegetable.In Greece, green amaranth (A. viridis) is a popular dish called βλήτα, vlita or vleeta. It is boiled, then served with olive oil and lemon juice like a salad, sometimes alongside fried fish. Greeks stop harvesting the plant (which also grows wild) when it starts to bloom at the end of August.In Brazil, green amaranth was, and to a degree still is, frequently regarded as an invasive species as all other species of amaranth (except the generally imported A. caudatus cultivar), though some have traditionally appreciated it as a leaf vegetable, under the names of caruru or bredo, which is consumed cooked, generally accompanying the staple food, rice and beans.
Making up about 5% of the total fatty acids of amaranth, squalene is extracted as a vegetable-based alternative to the more expensive shark oil for use in dietary supplements and cosmetics.
The flowers of the ‘Hopi Red Dye’ amaranth were used by the Hopi (a tribe in the western United States) as the source of a deep red dye. Also a synthetic dye was named “amaranth” for its similarity in color to the natural amaranth pigments known as betalains. This synthetic dye is also known as Red No. 2 in North America and E123 in the European Union.
The genus also contains several well-known ornamental plants, such as Amaranthus caudatus (love-lies-bleeding), a vigorous, hardy annual with dark purplish flowers crowded in handsome drooping spikes. Another Indian annual, A. hypochondriacus (prince’s feather), has deeply veined, lance-shaped leaves, purple on the under face, and deep crimson flowers densely packed on erect spikes.Amaranths are recorded as food plants for some Lepidoptera (butterfly and moth) species including the nutmeg moth and various case-bearer moths of the genus Coleophora: C. amaranthella, C. enchorda (feeds exclusively on Amaranthus), C. immortalis (feeds exclusively on Amaranthus), C. lineapulvella, and C. versurella (recorded on A. spinosus).
One cup (2.4 dl, 245 g) of cooked Amaranth grain (from about 65 g raw) provides 251 calories and is an excellent source (20% or more of the Daily Value, DV) of protein, dietary fiber, and some dietary minerals.
Amaranth is particularly rich in manganese (105% DV), magnesium (40% DV), iron (29% DV), and selenium (20% DV). Cooked amaranth leaves are a rich source of vitamin A, vitamin C, calcium, manganese, and folate.
Amaranth does not contain gluten.
Amaranth contains phytochemicals that may be antinutrient factors, such as polyphenols, saponins, tannins, and oxalates which are reduced in content and effect by cooking.