Amaranth comes from the amaranth plant of the genus Amaranthus. It originates from South America, where it was a staple of their diet until the 16th century. It is a sacred grain of the ancient Incas. Today, it is used more as an ornamental plant or as inexpensive livestock feed.

It is most often used in combination with other cereals to prepare bread, sweet pastries, biscuits, and pancakes.

Amaranth has the highest protein content and one of the highest fibre contents of all cereals. It contains the essential amino acid lysine, which is almost non-existent in other cereals. It is a source of calcium, magnesium, and folic acid, and has a high iron content and a relatively high rutin content.

Popped seeds are excellent for coating fish or meat. We can use it to thicken soups. Given its gelatinous consistency, it is suitable for making fruit jams. As a flour, it is added to other flours in a maximum ratio of 20%.

Oil is pressed from the seeds, which is rich in squalene and is used in cosmetics.

Amaranth is gluten-free.

It has a neutral nature, a bitter taste, and supports the function of the heart and small intestine.