John Westfield

I'm a lifelong cooking enthusiast with a special love for strange and underused ingredients. I hope this blog helps open your mind to more of the wonderful edible treasures around us.

Where is amaranth from?

The genus is native to Mexico and Central America. In pre-Hispanic times, amaranth was cultivated by the Aztec and their tributary communities in a quantity very similar to maize. Known to the Aztecs as huāuhtli, amaranth is thought to have represented up to 80% of their energy consumption before the Spanish conquest. Palmer amaranth is …

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How to eat amaranth leaves?

In terms of taste, you can compare Amaranth to a cross between brown rice and wheat berries or whole wheat. In terms of appearance, they resemble sesame seeds when raw. When cooked, however, it becomes glossy and resembles caviar. As a whole, Amaranth is quite versatile and has a unique flavor. List of Ancient GrainsAmaranth …

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