18+ Amazing Amaranth Recipes (2024)

FAQs

Is it okay to eat uncooked amaranth? ›

Raw amaranth grain is inedible to humans and cannot be digested because it blocks the absorption of nutrients. Thus it has to be prepared and cooked like other grains.

Avoid eating too much amaranth from agricultural fields. The leaves (like those of spinach, sorrel and many other greens) also contain oxalic acid, which can be poisonous to livestock or to humans with kidney issues of eaten in large amounts.

For cereal, simply bring 2 ½ cups water and ½ teaspoon salt to a boil in a medium pot. Add your amaranth, reduce heat and simmer, cover for 25 minutes. You can also cook your amaranth in a multi-cooker!

After posting this video on instagram, I heard from a few of my followers that they tried amaranth before, and it was bitter or off tasting. If that's the case, rinse before cooking to remove ​​saponin, a naturally occurring phytochemical that gives unwashed grain a bitter taste.

A Brief History of Amaranth

In the 16th century the Spanish conquistadors banned the plant's cultivation, fearing that the spiritual connection with it would stymie the establishment of Catholicism on the continent.

For people with intolerance to lysinuric protein, eating amaranth may cause diarrhoea and stomach pain. Moreover, another side effect of lysine increase body's calcium absorption, and bring free, damage-causing amount of calcium in the body. So avoid taking large amounts of calcium and lysine at the same time.

On the other hand, earlier studies have found that because of the high digestibility of its starch, amaranth grain may not be suitable for diabetics. High GI foods promote hyperglycemia and hyperinsulinemia.

says amaranth also provides 22 percent of the recommended daily allowance of vitamin B6 (compared to just 18 percent in quinoa.) "B6 plays a key role in producing serotonin which affects our mood and sleep," she says. The grain also contains high amounts of thiamine (B1), necessary for nervous system function.

Amaranth contains both soluble and insoluble fiber. Fiber plays an important role in digestion. It can help relieve diarrhea and constipation by ensuring a person has a consistent stool texture. Additionally, it helps the body manage blood sugar , so it is especially important for people living with diabetes.

If it isn't moldy, check to see if there is any odor coming from the amaranth. If it doesn't fall under either of those conditions, the taste can be off. It should be sweet and nutty. If it isn't, it may be rancid.

Do I need to rinse amaranth before cooking? ›

"Soaking the grains makes their nutrients easier to digest and shortens the cooking time," says Ziata. Simply combine amaranth and water in a large bowl, completely submerging the grains. When you're ready to cook, drain and rinse the grains with a fine mesh strainer.

Saponins. Saponins are extremely bitter in taste. Similarly to phytic acid, they can form complexes with proteins or minerals, such as zinc and iron, to inhibit absorption into the body. Since they are only present in small quantities in amaranth, they are characterised as low toxicity and don't pose any danger.

Glyphosate – Glyphosate can be used as a spot treatment to control Palmer amaranth. Glyphosate will kill or injury any plants it contacts, thus creating open areas that other weeds will invade.

Spices mask bitter flavors, so don't be shy. Add some spicy peppers or powders to your cooking, or sprinkle some onto your dishes for a little bit of extra heat. Black pepper in particular has compounds that counteract bitterness. Some other great spices include cayenne, red pepper, paprika, and chili powder.

Amaranth is an annual ornamental plant that has been grown for its edible grain-like seeds for millennia. Amaranth are characterized by large, broad leaves with prominent veining. Each plant produces a single flower at the end of the tall reddish stem. Colors are usually burgundy, red, pink, or salmon.

It's like eating raw rice or raw beans. It'll pass right through our digestive tract without change. It's necessary to either cook it or puff it so we can digest it and enjoy the benefits of this amazing superfood. To cook it, you basically cook it just like quinoa or grains.

While those kernels are unpleasant in your popcorn - there's no need to bother about them in your amaranth. The unpopped ones are just roasted amaranth - although they aren't as fluffy as the popped ones they taste nice and crunchy.

Technically a seed, amaranth's nutty granules keep their slightly crunchy texture when cooked, even if you over-simmer them a bit. They're somewhat sweet on their own and become even more satisfying with just a touch of maple syrup or honey.

The shelf life of amaranth is slightly shorter compared to other grains. It will stay fresh for around 3 months in an open container in your pantry or 1 year in an air-tight container. It will last around a week in the refrigerator after being cooked.