Amaranth (Amaranthus) is an annual plant, a close relative to occurring in our land of different types of Amaranth. Its leaves are brightly colored in fiery colors like orange and purple red. It is believed that it homeland was America, where over the centuries has been a staple food of the ancient Aztecs, who called it “Never burn out flower”


After the discovery of America the cultivation of Amaranth is prohibited, because the Europeans are terrified of pagan rituals with it participation.

In the second half of the twentieth century, the process of cultivation of Amaranth was resumed.

Amaranth is rich in proteins, contains all the essential amino acids, such as the amount of lysine is three times higher than that of other cereals. Amaranth is rich in sulfur containing amino acids, which are essential for the proper functioning of the liver. It contains vitamins of the group b, vitamin E, magnesium, phosphorus, calcium, iron and fiber.

And last but not least, amaranth does not contain gluten.

Cooking tips

Amaranth is prepared easily, like rice in a ratio of 1 part amaranth to 2-3 cups of liquid.

Suitable for side dish to meat, for addition to a salad or vegetables for the stuffing.


Ground is used for the preparation of sweets and as a supplement to the gluten-free flours.


Increasing popularity gained and ancient Mexican recipe for popcorn “Alegria”, which you can find in our section’s recipes.