Tehuacán Amaranth

Rediscovered in the last 30 years in the Mexican Tehuacán valley in the state of Puebla, Tehuacán amaranth is a resistant crop beloved for its nutritional value and adaptability to even the aridest regions. Also known as Amaranthus hypochondriacus, the plant can reach up to 2 meters in height.

It is characterized by large green leaves and visually stunning flowers – deep red with green and pink nuances. Amaranth is rich in protein – particularly lysine, an amino acid involved in the growth process. The plant is very versatile – it can be eaten as a vegetable, used in soups and salads, or used as a spice when dried.

Interestingly, the leaves are richer in iron than spinach. When toasted, amaranth seeds are often used to make traditional sweets, but amaranth can also be used to make flour for making tortillas, biscuits, and cakes. It doesn’t contain gluten, so it is also an important ingredient for people with celiac disease who make bread, pasta, and biscuits from amaranth flour.