Amaranth

Description

Amaranth (Amaranthus tricolor) belongs to the Amaranthaceae family and is native to Asia. It thrives in Fields, Gardens, Cultivated areas environments across regions including India, Southeast Asia, China.

Botanically, Amaranth is leafy vegetable India Africa. Seeds protein grain.. It is also known locally as Chaulai.

The edible parts include Leaves, Seeds. With an edibility rating of 8/10, it ranks as an excellent wild food source. Harvesting is best done during April, August, July, June, March, May, October and September.

Nutritionally, Amaranth stands out for its Vitamin K (300.0mg, 250% DV), Vitamin C (50.0mg, 56% DV) and Vitamin A (210.0mg, 23% DV). It also provides 3.3g protein and 3.0g dietary fiber per 100g serving.

In the kitchen, Amaranth offers a Spinach-like mild flavor profile. Leaves cooked seeds flour. Common culinary applications include cooked, seed flour. Popular preparations include Amaranth stir-fry, Amaranth seed bread, Toasted seed snack, Seed flour bread.

For storage, se 1yr.

Safety note: No toxicity. Antinutrient content is oxalates moderate. Safe lookalike species include Spinach. Always verify identification with at least three independent botanical sources before consumption.

Foragers should collect amaranth during Mar, Apr, May, Jun, Jul, Aug, Sep and Oct. Choose young, vibrant parts for optimal flavor and nutrition. Avoid specimens near polluted areas, roadsides, or treated agricultural land.

Field identification relies on recognizing the plant in its natural habitat — typically fields, gardens, cultivated areas. Flowers, leaf arrangement, and growth habit provide the most reliable identification markers. Always consult at least two independent botanical sources.

Traditional Asia communities have long valued amaranth as a seasonal wild food. Its reliable growth and nutritional density made it a valuable resource during lean periods and food scarcity.

In contemporary cuisine, amaranth pairs excellently with olive oil, garlic, and citrus. It complements wild herbs, foraged mushrooms, and hearty grains. Experiment with both raw preparations and slow-cooked dishes to appreciate its full range.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses

cooked, seed flour

Storage

Se 1yr

Recipes

• Amaranth stir-fry
• Amaranth seed bread
• Toasted seed snack
• Seed flour bread
• Seed dressing granola
• Stir-fried Amaranth
• Amaranth tempura
• Amaranth and tofu soup

Where It Grows