O R I G I N

The Amaranth has been domesticated, cultivated, and utilized for more than 4000 yrs.

in Peru, extremely venered since Inca civilizations. This plant was a precious food

during the ancient Inca times due to its superior nutritional values and its flexibility to

adapt to a variety of climates.

D E script I O N

This beautiful color plant is a native cereal from Peru. It grows between 1,000 to 3,200

meters A.S.L. Amaranth contents all the essential amino acids that our body requires

specially lysine and methionine. The grain contents more than 13% of proteins and the

level of phosphorus, calcium, magnesium and potassium are in general higher than

those found in common cereals. This product does not contain Saponine and alkaloids.

U S E S

Amaranth can be used as cereal for breakfast, as flour in the Baking Industry and Biscuits. It is also used

in the preparation of porridge, soups, tortillas, drink, desserts, to enrich other flours, in the preparation of

chocolates products, energy bars, etc. Also we can obtain a puffed amaranth by a process of heat an

expansion like pop-corn. Due to its nutritional value Amaranth is considered an ideal diet for infants,

students, athletes, convalescents and elderly people.

The grain is popped and mixed with honey. In North India, it is called "RAJGIRA". The popped grain is mixed with melted jaggery in proper proportion to make iron and energy rich “laddus,” a popular food provided at the Mid-day Meal Program in municipal schools.

Amaranth grain can also be used to extract amaranth oil - a particularly valued pressed seed oil with many commercial uses.