Amaranth has been used for centuries in India particularly during periods of fasting associated with religious celebrations. It is actually a seed of a plant related to pigweed. Cooked amaranth has a sticky gelatinous texture compared to something like cooked quinoa, which has a nutty texture and is great when used in salads, burger, or pilaf. To celebrate 25 years cooking with amaranth (seed) in my western kitchen I wanted to share this picture of amaranth below.


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