Because of its importance as a symbol of indigenous culture, and because it is very palatable, easy to cook, and its protein particularly well suited to human nutritional needs, interest in grain amaranth (especially A. cruentus and A. hypochondriacus) was revived in the 1970s. It was recovered in Mexico from wild varieties and is now commercially cultivated. It is a popular snack sold in Mexico City and other parts of Mexico, sometimes mixed with chocolate or puffed rice, and its use has spread to Europe and other parts of North America. Amaranth and quinoa are called pseudograins because of their flavor and cooking similarities to grains. These are dicot plant seeds, and both contain exceptionally complete protein for...

A traditional food plant in Africa, this little-known vegetable has potential to improve nutrition, boost food security, foster rural development and support sustainable landcare. Several species are raised for amaranth grain in Asia and the Americas. Ancient amaranth grains still used to this day include the 3 species, Amaranthus caudatus, Amaranthus cruentus, and Amaranthus hypochondriacus. Although amaranth was (and still...