A nutritious plant that grows wild in various forms all over the Americas. Considered a noxious weed by most North Americans, it was harvested in Mesoamerica and its seeds consumed as a protein source.
Amaranth was a sacred food of the Aztecs and, in Asia, varieties of Amaranthus tricolor have been grown as a green vegetable since the beginning of recorded history. It is a tall plant with broad leaves that produces many thousands of tiny seeds. Both leaves and seeds are edible. The greens have a good, slightly sweet flavour and can be used both cooked and in salads. The seeds are used as a cereal or can be ground into flour. Amaranth seeds and flour can be found in health-food shops as well as in some Caribbean and Asian shops.
This grain has been known to be the sacred grain of the Aztecs. It was grown for nearly 8,000 years but disappeared during the Spanish conquest. Amaranth supplies all the essential amino acids, making it a complete protein. It can be popped like popcorn, toasted and added to other grains or ground into flour.
An annual plant. Greens have a slightly sweet flavor and can be cooked or served in salads. Seeds can be ground into flour or used as cereal. Found in Caribbean and Asian markets. Considered nutritious and high-protein.
Attributed to the Aztec Indians, amaranth is extremely high in protein, vitamins, minerals and calcium. You can find amaranth grain, cereals, etc., in your health food store and may find some in large grocery stores. The grains themselves may be cooked for a hot cereal, sprouted for salads or breads, toasted as nuts or even popped like popcorn. If you pop it, keep in mind that it may burn easily without oil, but that you shouldn't use too much oil, either.
an extremely delicate leafy â€œgreenâ€. To get the best of this veggie, it is crucial to control your cooking time. Or its gorgeous purple will run off right in front of your eyes. Asparagus Lettuce: often piled up for display without a name, it is so called at least partly because its stalk looks similar to an asparagusâ€™ (but much wider in diameter Â– like a squash). The top comes with thin lettuce-like leaves (often removed from the stalk and sold separately, however). As a part of the preparation, your must peel off its skin. While yanking the skin off, you might notice some milky sweat droplets Â– that is normal. Its tender flesh is exceptionally luscious when stir-fried. Watch out for the discoloration at the root and tip of the stalk on your grocery trip, however, just like you must when selecting leafy romaine lettuce. The rusty tip in particular could mean that it is well past freshness.
Wood from Central and South America that is strong and extremely hard. Finishes very well. Used mostly for inlays, panels and small carved pieces. Notable for its ornate purple to blood red heartwood. Also know as violetwood.
The amaranths (also called pigweeds) comprise the genus Amaranthus, a widely distributed genus of short-lived herbs, occurring mostly in temperate and tropical regions. It ranges from colors of purple and red to gold. Although there remains some confusion over the detailed taxonomy, there are about 60 Amaranthus species.
Amaranth, FD&C Red No. 2, C.I. Food Red 9, Acid Red 27, Azorubin S, or C.I. 16185, is a dark red to purple azo dye once used as a food dye and to color cosmetics, but since 1976 it has been banned in the United States by FDA as it is a suspected carcinogen. "a. The following color additives are not authorized for use in food products in the United States: (1) Amaranth (C.I. 16185, EEC No.