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.