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Organic Amaranth

From: £4.41

(£4.41 inc. VAT)



Organic Amaranth is an Ancient Grain containing 18 amino acids.

This ancient ‘pseudo-grain’ is actually a seed so it is a nutrient dense option for any diet.  Organic Amaranth seed is gaining popularity because it has a unique protein profile and its oil can be found in supplement form due to its ratio of omega fats.

This delicious but tiny seed is referred to as ancient because it was first cultivated by the Aztecs 8000 years ago.  The amaranth plant grows up to 6ft high and has bright red or gold flowers.

The protein in amaranth is easily absorbed and it contains the amino acid lysine.  Lysine is one of the amino acids which is harder to find in a plant based diet.  Amaranth is a popular addition for vegetarians and vegans as it contains 18 amino acids including the 9 essential ones.  If you eat a typical 90 gram serving you benefit from 3.42g of protein.

Amaranth is so tiny it can fall through a normal sieve which makes it harder to strain.  You can buy a fine mesh sieve or cook it with other grains and ‘pseudo grains’ such as brown jasmine rice, quinoa and buckwheat.

Ingredients: Organic Amaranth

Origin: India

Allergen Information: Packed on premises that handle gluten, tree nuts, sesame, soya, peanuts, celery, mustard


Nutritional Information


Typical Nutrient Values: Amount per 100g:
Energy 1552kj/371kcal
Fat 7.0g
of which saturates 1.5g
Carbohydrate 65.0g
of which sugars 1.7g
Fibre 7.0g
Protein 14.0g
Salt 0.01g

Cooking Instructions

  1. Use a ratio of 1 1/2 cups to liquid to 1/2 cup amaranth
  2. Bring to the boil
  3. Simmer for around 20 minutes until all water has been absorbed
  4. Leave to stand for 5 minutes


For optimum freshness keep in a cool place away from moisture and direct sunlight.  Store in a tightly sealed bag or container.


Family Tip:

  1. This ‘grain’is quite dense so we like to combine it with other grains to get a varied texture.  It combines well with millet and quinoa as it has similar cooking times.
  2. We use amaranth in the same way as all other grains (to accompany stews and curries).  It also goes really well in cold tabbouleh style recipes.