About Amaranth Month

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May is Amaranth Month. Amaranth is a grain revered for its nutrient-rich profile and versatility. Though tiny, amaranth is a mighty grain easily distinguished by its vibrant colors ranging from gold to red. It was a staple food of the native tribes of Central America for centuries, culminating in Mexico's Aztec Empire. Its colorful composition rendered it an integral part of Aztec religious ceremonies, leading to its banning by Spanish conquistadors despite its nutritional value. The grain survived in rural isolation high in Mexico and the South American Andes mountainous regions. It would remain primarily hidden and unknown until the late twentieth century.

Beloved for its slightly nutty and earthy flavor, amaranth is often cooked like rice, added to soups, or used to make porridge. It's also ground into flour for baking, offering a protein-rich alternative to traditional wheat flour. Naturally gluten-free, it is particularly appealing in the West, where identity dieting flourishes. In addition to protein, amaranth is high in fiber and essential minerals like magnesium and iron; it's a nutrient powerhouse.

Amaranth is incredibly versatile. In Mexico and Central America, it is often popped like popcorn and mixed with honey or molasses to make a sweet treat known as 'alegría.' In India, amaranth infuses various dishes, particularly during fasting seasons, as it is considered a fasting grain.

The leaves of the amaranth plant are also edible, making them a leafy vegetable and a tasty addition to salads.

Amaranth's history is a story of resilience and revival, ascending to a cornerstone of ancient Aztec civilization, then crashing to its near disappearance and subsequent resurgence as a global superfood. Amaranth Month is an excellent opportunity to discover this unique grain and mix up your diet a bit.