Sprouted Amaranth, Certified Organic

Cultivated across Mesoamerica for thousands of years and carried into the culinary traditions of South Asia long before the word "superfood" existed, amaranth occupies a rare category among plant foods: it is a complete protein, supplying all essential amino acids, including lysine, which appears far less commonly in other grains and seeds. Our amaranth is sprouted before low-temperature drying, a process that reduces phytic acid, increases the bioavailability of key minerals, and softens the grain's naturally earthy character into something mellower and subtly sweet. It is then stone-milled at low temperature to protect the enzymes and nutrients that conventional milling would otherwise compromise. In India, amaranth holds a particular culinary distinction: because it is botanically a seed rather than a true cereal grain, it has long been incorporated into the fasting traditions of Hindu culture, where it appears in dishes prepared on days when grains and legumes are set aside. Known in Hindi as rajgiri or rajgira, it has its own culinary vocabulary — popped, porridged, and shaped into the laddus and chikkis eaten during Navratri and other occasions of observance. That tradition reflects something real about the grain: it is genuinely accommodating, mild enough to take on other flavors, and stable enough to work across a wide range of preparations. Ways to Use It Cook as a porridge or side grain, where its naturally creamy texture and nutty flavor need little embellishment Blend into smoothies or overnight oats for added plant protein Pop on the stovetop for a light, crunchy topping Incorporate into flour blends for gluten-free baking Add to soups and stews, where it functions as a natural thickener Cooking Instructions 4-6 Servings Rinse in clean water until water runs clear. Combine 1 cup of amaranth with 2 cups of filtered water if you prefer firmer grains or 3 cups if you prefer softer grains. If you like, add 1 TBSP ghee or oil and a pinch of salt. On a stovetop, bring to a boil, then cover and simmer on low for 15-20 minutes. Remove from heat and let stand, covered, for 5-10 minutes.