AMARANTH - Kosher/Gluten Free
AMARANTH - Kosher/Gluten Free
The name Amaranth hails from the Greek for "never-fading flower." Amaranth was a staple in the diets of ancient Aztecs and Incas who believed it had supernatural powers. Known by many names; Kiwicha in the Andes, Huautli by the Aztecs, this grain was a part of religious ceremonies and also used in the making of religious statues. Amaranth grains are actually the seeds of a broad leaf herb plant. Each plant is capable of producing 40,000 to 60,000 seeds. Amaranth grains or seeds are tiny and lens shaped, just smaller than a mustard seed. The colors of the seeds are golden cream with some occasional flecks of black colored seeds. Amaranth seed is high in protein and fiber; it also contains calcium, iron, potassium, phosphorus and Vitamins A and C. Using Amaranth in combination with wheat, corn or brown rice results in a complete protein as high in food value as fish, red meat or poultry. When cooked Amaranth has a chewy texture making it popular as a hot breakfast cereal. The seeds are flavorful, mildly sweet and nutty with a corn like aroma and woodsy peppery taste. Amaranth is very versatile; it can be used as a substitute for wheat and can be used as a nutrient dense thickening agent in soups and stews.
Amaranth is a very ancient grain, sacred food of the Aztecs and Incas. These are tiny round grains, gold in color with flecks of black and just smaller than a mustard seed. Amaranth is high in protein and vitamins with a crunchy texture (requires attentive chewing) with a pleasant fresh corn-like aroma and woodsy peppery flavor. Amaranth is very versatile, can be used as a sub for wheat (esp. for allergy prone). Amaranth is actually not a grain but a seed from a broadleaf herb plant.
Color: Golden with black specs.
Flavor: Woodsy, peppery.
Size: Min 90% on a U.S. #20 sieve, tiny, round seeds.
Heat Level: N/A
Packaging & Storage
Shelf Life: Min 12 months (under optimum storage conditions).
Packaging: Poly bag in box.
Storage Conditions: Store in a dry, cool place.
SPC: <500,000 cfu / g
COLIFORM: <1000 cfu / g
YEAST: <1000 cfu / g
MOLD: <1000 cfu / g
Due to the nature of raw, agricultural products, the microbiological data provided should be considered as guidelines.
About Nutritional Information
Chieftain Wild Rice Company gathers nutritional information from highly regarded sources. Nutritional analysis can vary due to growing conditions, frequency of testing, and other factors.
|Serving Size 100g|
|Amount Per Serving|
|Calories 374||Calories from Fat 63|
|% Daily Value *|
|Total Fat 7g||11%|
|Saturated Fat 2g||10%|
|Trans Fat 0g|
|Total Carbohydrate 66g||22%|
|Dietary Fiber 9g||36%|
|* The Percent Daily Values are based on a 2,000 calorie diet.|
Amaranth can be cooked as a cereal, ground into flour and used in making pastas and baked goods. It must be mixed with other flours for baking yeast breads, as it contains no gluten. Amaranth can be popped like popcorn, sprouted, or toasted, added to cold salads or used instead of rice with stir-fry. Use Amaranth to bread pork, fish or chicken.
Recommended Preparation Instructions:
It is best to toast amaranth prior to cooking to bring out its nutty flavor. Simmer 1 cup of amaranth and 1-2 cups of water for 35 minutes.
One cup dry yields 2½ cups cooked.