Product Review

Amaranth has been cultivated as a grain for 8,000 years. The yield of grain amaranth is comparable to rice or maize. It was a staple food of the Aztecs, and was used as an integral part of Aztec religious ceremonies. Cooking amaranth is very easy - measure grains and water, boil water, add grains, gently boil with the occasional stir for 15-20 minutes, then drain, rinse, and enjoy! Although amaranth was cultivated on a large scale in ancient Mexico, Guatemala, and Peru, nowadays it is only cultivated on a small scale there, along with India, China, Nepal, and other tropical countries; thus, the potential exists for further cultivation in those countries, as well as in the U.S. Amaranth the super seed is called by many names. In most part of India, it's called Ramdana meaning god's seed or Rajgira that means royal seed.