Amaranth

Amaranth comes from Central America and is a cereal that has been eaten since ancient times. In the same way as maize, quinoa and red beans, amaranth is thought to have been the basic foodstuff of the Incas. Made fashionable once again by the fair-trade and organic food market, amaranth has made a comeback on our plates, and just as well!

Its special feature is its exceptional nutritional qualities.
Amaranth contains iron, calcium, vitamin A, vitamin B especially B9, vitamin C as well as copper, phosphorous and magnesium. Like quinoa, amaranth is one of the few cereals that does not have to be combined with vegetables to provide sufficient amounts of vegetable proteins. Amaranth is particularly rich in lysine, an essential amino acid not made by our bodies.

Amaranth grains are cooked in the same way as rice and quinoa, either sweet or savoury.
Less well-known are amaranth leaves which are used as brew. They are thought to have galactogenic (encourage the secretion of maternal milk) qualities and to soothe period pain.

Supplementary products