Whole uncooked amaranth can be kept in the pantry for up to four months and for twice that long in the freezer.

This gluten-free grain is high in protein, vitamins and minerals, making it a great alternative to regular flour.Spanish conquistadores banned the Aztecs from cultivating amaranth grain, but it survived until interest was revived in the 1970s because of their nutritional benefits. Has five times the amount of iron and three times the amount of fibre, compared to whole wheat flour. Amaranth is an ancient ‘grain’; once a staple of the Pre-Colombian Aztecs, it is packed with nutrients. The high fiber in general can help bind excess cholesterol and excrete it from the body, thus maintain healthy levels of cholesterol. Like high blood pressure, high cholesterol is a common health condition that increases your risk of heart disease.

Amaranth was particularly popular in ancient Incan, Mayan, and Aztec cultures but today is often used in Mexican, Indian, Chinese, and various Asian cuisines. Versatility in the kitchen: Amaranth can be cooked like any other grain and used in various recipes.

With twice the protein content of rice or barley, quinoa is also a very good source of calcium, magnesium and manganese.