Organic Amaranth is an extremely nutritious grain - it's gluten-free, high in iron & protein & has more fibre than wheat.

The seeds are tan or light brown in colour and are a similar size to poppy seeds. Amaranth has been touted as a super-grain, and the grain of the future. Amaranth was a dietary staple of the pre-Columbian Aztec empire, who believed it had supernatural powers and incorporated it into their religious ceremonies. This ancient crop was "lost" for hundreds of years, and only since the Sixties, following its rediscovery, has it been grown commercially from wild varieties found.

Amaranth seed is high in protein (15-18%) and contains lysine and methionine, two essential amino acids that are not frequently found in grains. It is high in fibre and contains calcium, iron, potassium, phosphorus, and vitamins A and C. For something new, different and highly nutritious in your diet, try amaranth. 

Visit or recipe section for some ideas or have some fun creating your own favourite recipe.

So...were you wondering...

What is the difference between Quinoa & Amaranth and what traits do they share?

Nutritionally quinoa & amaranth are very similar; they are higher in protein than rice and contain all your essential amino acids unlike most grains. Both grains originated in South America; historically quinoa was grown by the Incas and the Aztecs grew amaranth. They both sprout a little tail once cooked and are gluten-free.

From a culinary perspective, quinoa is a much more versatile grain and can be used in any recipe calling for rice. It can also be used in soups, stews and salads and makes a great pilaf. Amaranth is a smaller grain and is usually used to thicken soups or casseroles. They can both be mixed with rice and served combined.

Origin - Bolivia
Certification - BIOLATINA