SBO Organic Amaranth Grains 500g

Cooking Amaranth

• Combine 1 cup amaranth seeds with two and a half cups water in a pot and bring to a boil. Reduce heat, cover and simmer for up to 20 minutes, until grains are fluffy and water is absorbed. For a porridge-like consistency, use slightly more water (three cups for one cup of grain) and cook a little longer.
• You can also “pop” amaranth like corn; simply preheat a pot or skillet over high heat (must be very hot), and add amaranth seeds one or two tablespoons at a time (adding too many seeds at once can cause them to burn). Continuously stir the seeds with a spoon as they pop, and once mostly popped, quickly remove from pan. Repeat with more seeds if desired.

Shake the popped amaranth in a wire mesh sieve to remove unpopped seeds. Popped amaranth has a nuttier flavor than popcorn, and it’s very versatile for both sweet and savory applications.

Amaranth is a native species to the Andean region of South America, including Argentina, Peru and Bolivia. It is consumed as both a vegetable and a grain. Amaranth is gluten-free.

It can be popped like corn, cooked similar to rice or pasta, or ground to flour. The amazing thing about amaranth is how it compares nutritionally to other grains: far more iron, calcium, protein, manganese, fiber, and other phytonutrients than wheat or rice.

Health Benefits: good for cardiovascular diseases, stomach ache and anaemia.

Product Origin: India.