This is a tiny seed that’s stayed close to Indian kitchens - light, earthy, and quietly nourishing.
Amaranth, or rajgira, is not technically a grain - but it’s been used like one for centuries. Naturally gluten-free and rich in calcium, iron, and plant protein, it’s a small but steady source of energy, especially during fasting or when the body needs something light.
We source our amaranth from farmers who grow it without synthetic chemicals. The seeds are unrefined and versatile - they can be boiled like porridge, puffed for snacks, or ground into flour. Its gentle nutty flavour pairs well with both sweet and savoury dishes - from kheer and laddoos to warm bowls and baked goods.
It’s simple, clean food - easy to digest, easy to use, and still very much a part of how we eat today.
You can pop amaranth like popcorn for a crunchy topping on salads or desserts. It also blends well with other grains or serves as a hearty breakfast cereal.
Q: How can I incorporate amaranth into my diet?
A: Amaranth can be used in various ways. Try it as a side dish, in soups, stews, or even as a breakfast cereal. You can also pop amaranth like popcorn for a unique snack.
Q: Is amaranth easy to digest?
A: Yes, amaranth is generally easy to digest due to its high fiber content. However, like with any new food, start with small amounts to see how your body reacts.
