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Amaranthus viridis is eaten as a boiled green or as a vegetable in many parts of the world.. In the Northeastern Indian state of Manipur, it is known as cheng-kruk; it is also eaten as a vegetable in South India, especially in Kerala, where it is known as kuppacheera കുപ്പച്ചീര.
Southern Kerala-style traditional Thoran made with Cheera (amaranth) leaves Amaranth species are cultivated and consumed as a leaf vegetable in many parts of the world. Four species of Amaranthus are documented as cultivated vegetables in eastern Asia: Amaranthus cruentus , Amaranthus blitum , Amaranthus dubius , and Amaranthus tricolor .
Snixy Kitchen. Time Commitment: 2 hours Why We Love It: kid-friendly, beginner-friendly, high protein Amaranth flour and whole-grain amaranth are used in these hearty, gluten-free waffles.The ...
Amaranthus tricolor, known as edible amaranth, [3] is a species of flowering plant in the genus Amaranthus, part of the family Amaranthaceae.
Cook amaranth according to package directions. When amaranth is cooked (about 20 minutes), remove from heat and stir in yogurt, maple syrup, cinnamon and pinch of salt. Let cool slightly then ...
Amaranthus retroflexus is a species of flowering plant in the family Amaranthaceae with several common names, including red-root amaranth, redroot pigweed, red-rooted pigweed, common amaranth, pigweed amaranth, and common tumbleweed. [4] Outside of its native range, it is considered a weed.
Amaranth species that are still used as a grain are Amaranthus caudatus L., Amaranthus cruentus L., and Amaranthus hypochondriacus L. The yield of grain amaranth is comparable to that of rice or maize. The grain was a staple food of the Aztecs and an integral part of Aztec religious ceremonies.
Amaranthus cruentus is a flowering plant species that is native from Central Mexico to Nicaragua. [2] It yields a nutritious staple amaranth grain, being one of three Amaranthus species cultivated as a grain source, the other two being Amaranthus hypochondriacus and Amaranthus caudatus.