Collection: Amaranth Products

Amaranth was already being cultivated by the Aztecs 8,000 years ago.  Its ancient history is traced back to Mexico and the Yucatan Peninsula. It is the only grain with a documented vitamin C content and is gluten-free. In Mexico, a sweet is made from popped amaranth that is mixed with sugar or honey called “dulce de alegria” or “sweet delight.”  They are shaped into small skulls and given on the “Day of the Dead” celebration on October 31 and November 1 of each year.

Amaranth has been used by the Aztecs as a food and as part of their religious ceremonies for over 8,000 years. When the Spanish conquistadors arrived in the 16th century they burned the crops and forbid them from being cultivated. Thankfully the cultivation of amaranth continued quietly and the plant has survived till today. The Aztecs believed that it gave them supernatural powers and used it in ceremonies involving human sacrifice. Amaranth was mixed with blood, formed into cake-like replicas of their gods and eaten. The conquistadors believed this was a mockery of Christian communion in the Catholic mass and banned the grain, condemning to death anyone who was found growing or possessing amaranth.

Amaranth is sometimes referred to as a “pseudo-cereal” because its nutritional profile is very similar to cereal.

Amaranth is a great source of lysine, an amino acid with a protein content that compares to that of milk, but easier to digest. No other grain can say that. It is high in proteins that are easily digested, high in minerals  and contains fewer carbohydrates than most grains. It is 6-10% unsaturated oil and 77% unsaturated fatty acids (including linoleic acid). It is the only grain with a documented vitamin C content. Amaranth has 13 grams of fiber per uncooked cup compared to 2 grams of one cup of long-grain white rice.

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