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Amaranth

The very fine amaranth grains look inconspicuous, but can be used in the kitchen to make a variety of delicious dishes. Read here what you should know about purchasing and preparation and how amaranth tastes best.

Interesting facts about amaranth

Amaranth or amaranth is a food that has been used for thousands of years. The seeds of the amaranth plant were already part of the diet of the Inca and Aztecs. The grains are reminiscent of millet, but are smaller, darker and taste nutty and tart. Like quinoa and buckwheat, amaranth is one of the so-called pseudocereals: it is used like grain, but botanically it belongs to a completely different plant species, the foxtail family. Since amaranth is gluten-free, people who suffer from celiac disease or who want to avoid the gluten protein for other reasons can also enjoy the starchy grains. The nutritional values ​​of amaranth make it interesting for a balanced diet: the EDEKA expert reveals why amaranth is healthy in the article “What is amaranth?”.

Purchasing and storage

The pseudo grain comes in many forms. You can buy the raw grains and process them yourself as you wish, or purchase ready-made products such as puffed amaranth, amaranth flakes or breakfast porridge. You can also find amaranth flour for baking and products containing amaranth, such as amaranth-infused granola, patties and rice cakes. The following applies to all products: Store them as cool and dry as possible. Whole grains keep the longest, flour the shortest. You should use the latter as soon as possible after tearing open the pack, as it can become rancid.

Cooking tips for amaranth

There are amaranth recipes for main meals as well as for sweets and snacks. Likewise, you have the choice of boiling, puffing, or baking when preparing amaranth. If you want to eat amaranth raw, you should only eat small amounts: the pseudo-grain contains components that are difficult to digest. In addition, the bitter taste is perceived as unpleasant by many consumers. Before cooking, you should therefore rinse the grains thoroughly with hot water; a fine baker’s or kitchen sieve will help. You can then cook an amaranth porridge for breakfast or use amaranth pops as an ingredient for recipes such as our chocolate porridge or muesli. Hearty dishes with the grains are, for example, soups, stews, salads and patties, while cakes, fruit bars and quark dishes are ideal as desserts.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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