Amaranth—or best known in South America as kiwicha—is native to the Peruvian Andes. It is said that Amaranth is an ancient crop cultivated for thousands of years by numerous cultures and even during the Inca empire before the Spanish conquistadors. For them, Amaranth was considered the small version of quinoa since Amaranth grains were as strong and healthy as quinoa is. Amaranth (Amaranthus caudatus
) is a highly digestive natural energizer. It has a high content in amino acids. It might contribute to better functioning of memory and it is ideal for diabetics.
Toasted amaranth flour
- Consume at least 2 tbsp of amaranth flour per day.
Blend it with juice, pudding, soup, or cream.
Keep in a cool and dry place.
Eat it once opened.
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