Andean Amaranth
Amaranthus caudatus — Amaranthaceae
Italiano: Amaranto andino / Kiwicha
Description
Andean Amaranth (Amaranthus caudatus) belongs to the Amaranthaceae family and is native to SouthAmerica. It thrives in Andean valleys, 1800-3500m environments across regions including SouthAmerica. Botanically, Andean Amaranth is stunning Andean grain plant with long red drooping flower spikes. Seeds and young leaves both edible.. The edible parts include Seeds, Young leaves. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during April, June, March and May. Nutritionally, Andean Amaranth stands out for its Vitamin K (30.0mg, 25% DV), Vitamin C (20.0mg, 22% DV) and Iron (2.0mg, 11% DV). It also provides 4.0g protein and 5.0g dietary fiber per 100g serving. In the kitchen, Andean Amaranth offers a Seeds: nutty, poppy-like; leaves: mild spinach flavor profile. Thresh seeds; winnow; pop in hot pan; or mill into flour. Common culinary applications include Popped grain, Flour, Porridges, Leafy stews. Popular preparations include Pop seeds in a hot dry pan like tiny popcorn. For storage, refrigerate fresh parts. Safety note: None significant; widely consumed. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Pop seeds in a hot dry pan like tiny popcorn
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: Popped grain, Flour, Porridges, Leafy stews Storage: Refrigerate fresh parts
Recipes
- Pop seeds in a hot dry pan like tiny popcorn
