Amaranth Seeds is the choice to have in your diet. The yield of grain amaranth is comparable to rice or maize. Amaranth has been cultivated as a grain for 8,000 years. It was a staple food of the Aztecs, and was used as an integral part of Aztec religious ceremonies.

Amaranth is a rich source of protein that is more digestible than other seeds and grains. It has a good amount of fiber and lysine, helping the body absorb calcium, build muscle, and produce energy. Many essential vitamins in Amaranth are vitamins A, C, E, K, B5, B6, folate, niacin, and riboflavin.

Like quinoa, amaranth is actually a dried seed, not a grain. Naturally gluten-free, amaranth will make a good breakfast grain as it takes on a porridge-like consistency when boiled.
Amaranth does not have the troublesome proteins you find in wheat, rye, and barley. It's higher in minerals, such as calcium, iron, phosphorous, and carotenoids, than most vegetables. 

Although amaranth was cultivated on a large scale in ancient Mexico, Guatemala, and Peru, nowadays it is only cultivated on a small scale there, along with India, China, Nepal, and other tropical countries; thus, the potential exists for further cultivation in those countries, as well as in the U.S. Amaranth the super seed is called by many names. In most part of India, it’s called Ramdana meaning god’s seed or Rajgira that means royal seed.

Our Amaranth seeds is product of Peru. 

How to use? 

Amaranth can be used as a great thickener for sauces, stews, and even jellies. It has a peppery, nutty and crunchy flavor eaten as a snack. Cooking amaranth is very easy – measure grains and water, boil water, add grains, gently boil with the occasional stir for 15-20 minutes, then drain, rinse, and enjoy!

Amaranth does not contain gluten, so it may be a healthy and less expensive alternative to ingredients traditionally used in gluten-free products. It has high biological value and its benefits are not limited to people with gluten-related disorders, but are applicable to the general population. Quantity and quality of proteins of amaranth are superior to those of wheat. It also contains higher concentrations of folic acid than wheat (102 µg/100 g in amaranth vs. 40 µg/100 g in wheat), and its fiber and minerals contents are higher than those of other cereals.

Amaranth Risotto

INGREDIENTS

• 2 tablespoon butter
• 2 tablespoon olive oil
• 1 onion, chopped
• 2 cups water
• 1 cup porcini mushrooms
• 2 cups Amaranth seeds
• 1 pound sliced mushrooms- of your choice
• Salt to taste
• 2 cloves garlic

1. Soak porcini mushroom in a bowl with water for 20 minutes.
2. Heat up 1 tablespoon butter, 1 tablespoon olive oil and onions in a pan. Add water and amaranth seeds. Cover the pot and bring to a boil. Add salt.
3. In a separate pan, heat up 1 tablespoon butter,1 tablespoon olive oil, and garlic. Cook all mushrooms. Add salt and saute for 10 minutes.
4. Pour amaranth mixture on top of mushrooms.

Amaranth Seeds with Scrambled Eggs

INGREDIENTS: 

• 4 eggs
• 1 tbsp milk
• 1 tbsp olive oil
• ½ teaspoon salt
• 1 cup of spinach/any favorite vegetable of your choice (capsicum, tomatoes, green onions, garlic etc.)
• ½ cup of Indus Organics amaranth seeds

1. Beat 4 eggs and whisk together with milk and salt.
2. Heat olive oil in pan. Add garlic if you like to add and cook 2 minutes.
3. Add vegetables and Amaranth; saute for 3-5 minutes.
4. Bring down heat and pour in egg mixture. Gently and evenly stir eggs until cooked. 

Amaranth Seeds Fish Fillets

INGREDIENTS: 

• 2 fish fillets
• 1 egg
• ½ cup Indus Organics amaranth seeds
• 1 tbsp vegetable oil
   

1. Cut fish fillets into sticks and cover them in a beaten egg. 
2. Cover fish sticks with Amaranth Seeds, making a thick crust by patting the grains with fingers.
3. In a pan, heat up vegetable oil. Cook fish sticks over medium heat and enjoy with stir fry side vegetables.