Amaranth

Amaranth is an ancient pseudocereal originating from Latin America, where it was cultivated by the Aztecs. The seeds are tiny, golden-yellow to brown, and are notable for their exceptional nutritional value, they are rich in protein, iron, calcium and fibre. Unlike wheat, it contains no gluten, making it suitable for people with coeliac disease. In the kitchen, it is cooked as a porridge or side dish, and added to muesli, soups or salads. Popped amaranth seeds are a popular snack or topping. The flavour is mildly nutty and earthy. It can also be ground into flour for gluten-free baking.