himalayan amaranth

Himalayan Amaranth

The plant species Amaranth is best-known in north India as ramdana — loosely translated as ‘the lord’s grain’ or ‘the grain gifted by god’.


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It grows in abundance between the altitudes of 1,000-3,000 metres in the Himalayan region, stretching from Kashmir to Bhutan.

Amaranth boasts an impressive nutrient resume, and like other pseudocereals, is a protein powerhouse. It is a complete protein, containing all nine essential amino acids, and at 14% protein. It is also known as Ramdana, Chua, Chaulai and Pungikiri.

Amaranth is great in porridge or polenta style recipes. It can also be popped like popcorn! Amaranth has a peppery taste with a pleasantly sweet, grassy aroma. It pairs well with squash, corn, sesame, cinnamon, vanilla, and chocolate.

One serving of cooked amaranth (¼ cup, uncooked) has 180 calories, 3 grams of fiber and 7 grams of protein.

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