Amaranth has been cultivated as a grain for 8,000 years. The yield of grain amaranth is comparable to rice or maize. It was a staple food of the Aztecs, and was used as an integral part of Aztec religious ceremonies. Cooking amaranth is very easy - measure grains and water, boil water, add grains, gently boil with the occasional stir for 15-20 minutes, then drain, rinse, and enjoy! Although amaranth was cultivated on a large scale in ancient Mexico, Guatemala, and Peru, nowadays it is only cultivated on a small scale there, along with India, China, Nepal, and other tropical countries; thus, the potential exists for further cultivation in those countries, as well as in the U.S. Amaranth the super seed is called by many names. In most part of India, it s called Ramdana meaning god s seed or Rajgira that means royal seed.
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