Amaranthus cruentus
A grain amaranth native from Mexico to Nicaragua.
Amaranthus cruentus is a flowering plant native from Central Mexico to Nicaragua, one of three Amaranthus species cultivated for grain. It is known by common names such as blood amaranth, red amaranth, purple amaranth, prince's feather, and Mexican grain amaranth. The plant yields a nutritious staple grain and has been used as a food source since early times.
Quick Facts
- Species
- cruentus
Facts from the source article.
Did You Know?
- The plant is believed to have originated from Amaranthus hybridus, with which it shares many morphological features.
- A purple variant was once grown for use in Inca rituals.
- Heights up to 13 feet are found in Wayanad, Kerala.
Uses
This plant has been a food source in North and Central America since at least 4000 BC. Its seeds, black in wild plants and white in domesticated ones, are eaten as a grain. They can be ground into flour, popped like popcorn, cooked into porridge, or turned into a candy called alegría. The leaves are cooked like spinach, and the seeds can be sprouted. While no longer a staple in the Americas, it is sold as a health food. It remains a vital crop for subsistence farmers in Africa. In Chhattisgarh, the red variety is stir-fried as Lal Bhaji. In Maharashtra, a stir-fry with grated coconut is served during the month of Shravan, and the stem goes into a curry with Vaal hyacinth bean. The Zuni people grind the feathery part into a fine meal to color ceremonial bread red, and use crushed leaves and blossoms as rouge. In Himachal Pradesh’s Kinnaur District, the grain makes kheer for wedding desserts, and the flour is used for deep-fried chapatis called pole.
More in Plants Used in Native American Cuisine
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