An ancient plant from Mesoamerica, loaded with protein. The seeds can be cooked for a porridge or popped for a crunchy addition to salads or snack bars.
Amaranth is a strange and wonderful gluten-free seed that's loaded with history and protein. Mexicans pop it and pack it in a sweet syrup and eat it as a candy bar called alegria. Here in the states it's best known as a hot breakfast cereal or ground and added to flour for a protein punch for baked goods.
Some strains of amaranth are known as pigweed and are a nuisance weed during the summer. Others are red and beautiful and are used in cut flower arrangements. Rancho Gordo’s is a golden variety and the tiny seeds are packed with protein and ready to use. Make it part of your multi-grain hot breakfast cereal or pop it and add the popped seeds to salads for a very nice crunch.
Made by: Rancho Gordo
Made in: Peru
Specifications: 1 lb.
Latin: Amaranthus
Use: To pop amaranth, get a light pan very hot and add the seeds a spoonful at a time. Within seconds, they start popping. Remove the popped seeds and move on to the next batch. Don't use oil and be prepared to burn a few while you get the hang of it.
Further Reading: Take a look at Rancho Gordo's Basic Bean Cooking for handy cooking and storing tips, then check out The Rancho Gordo Heirloom Bean Guide for more info and recipes using Rancho Gordo's delicious beans!
