Organic, Gluten Free

Amaranth (Rajgira Seed)

Amaranth, also known as "kiwicha," is a tiny, round, off-white grain-like seed, packs higher 
in protein than many other grains, boasts nutrient density, thickening abilities and 
corn-like aroma with a nutty or peppery mild flavor. Texture ranges from crunchy to 
slightly sticky, depend on how is prepared.
Try popped amaranth for a unique breakfast cereal or can also be cooked as porridge or
 added to soups and stews.  Amaranth can be sprouted for easier digestion.  

Cooking Instruction: 
Boil 2-1/2 cups water and 1 cup Amaranth. Reduce heat, cover and simmer for20 min or 
until water is absorbed. Use immediately or store in refrigerator for up to 1 week. 
To pop: add about 1/4 cup of grain to a skillet set over high heat. Shake skillet until Amaranth begins to pop.