Cooking with Amaranth: A Grain of the Ancients

Introduction

Before quinoa became a global health trend, there was amaranth. Known as the “food of immortality” by the Aztecs, amaranth is tiny, nutty, and highly nutritious. Yet colonization and modern agriculture pushed it into obscurity.

History & Decline

Amaranth was central to Aztec rituals and diets. The Spanish conquerors, viewing it as “pagan,” banned its cultivation in the 16th century. For centuries, amaranth barely survived in remote villages of Mexico and the Andes.

Modern Benefits

• Gluten-free
• High in protein (9g per cup, more than most grains)
• Contains lysine (rare in grains)

Recipe: Amaranth Porridge

Ingredients:

• ½ cup amaranth seeds
• 1 ½ cups milk (or plant-based milk)
• 1 tbsp honey
• Pinch of cinnamon

Steps:

1. Rinse amaranth.
2. Boil with milk, stirring until creamy.
3. Sweeten with honey and cinnamon.

Conclusion

Cooking with amaranth is like resurrecting a sacred food of the past. By adding it to your breakfast table, you join a long chain of people who trusted this tiny grain for strength and health.