naturally gluten free
Amaranth, or Kiwicha (pronounced kee-wee-cha), was one of the staple foodstuffs of the Incas, Aztecs, and other pre-Columbian peoples and was once as widely dispersed throughout the Americas as corn. Amaranth is actually a seed, not a grain as many people believe. The seeds are tan or light brown in color and are about the size of a poppy seed. However, the seeds occur in huge numbers – sometimes more than 100,000 per plant. Kiwicha is also one of the most beautiful crops on Earth, creating vibrant flowering fields of purple, red, and gold.
Amaranth is often referred to as the “crop of the future” because it is easily harvested, has a high yield, grows rapidly in arid environments, and has a high quantity of proteins and essential amino acids such as lysine. It is also rich in amino acids, calcium, iron, magnesium, folate, phosphorous, potassium, vitamin E, fiber, vitamin B-complex, and zinc. Regular consumption reduces blood pressure and cholesterol and it is also an antioxidant.
Amaranth has a nutty flavor and can be cooked as porridge, prepared as a side dish like rice, added to soups, or combined with other ingredients to make salads. As flour it can be paired with other flours as a substitute for all-purpose flour and can be used to make pancakes, breads, rolls, and muffins. It does not have to be added to other flours when preparing pastas or flatbreads. Puffed amaranth is a delicious snack that can be consumed as cereal with milk and honey, made into granola, or processed into energy bars.
Product of Peru |
