For generations born before the era of free trade agreements, the candies they appreciated as a child were very different from those with whom we grew up, surrounded by candies from the United States. To be honest, no one understood the sugar industry like the Americans. You can imagine our frustration when we have finished all our vegetables, waiting for our mothers to reward us with a reese as dessert, to be offered an “Alegría de Amaranto” instead – a small bar based on inflated amaranth held with honey, or chocolate if we were lucky.
Who would have thought that the treat that my mother gave me, which I despised at the time, would later become a trend on Instagram and a cornerstone of a super healthy lifestyle?
Amaranth: from meso-American to whole foods
Amarante was one of the first pseudo-cereal to be domesticated in the Americas. The oldest archaeological remains of Amarante, found in southern Mexico, go back to 9,000 years, while others, located closer to Mexico City, are around 5,000 years old. Each of the prehispanic cultures had its own name for Amarante. For example, in Nahuatl, he was called “Huauhtli”, while in Maya, he was called “Tez” or “Xtes”, and in Purepecha, he was known as “Ahparie”.
With corn, beans and chia, Amarante was a fundamental culture for Meso-American cultures. Historical files indicate that these civilizations could produce between 15,000 and 20,000 tonnes of amaranth per year, used both for daily consumption and for ritual purposes.
Amaranth of the gods
I find it very interesting to observe how the act of “eating” a god is present in many cultures. For Catholics, the Eucharist is one of the most important aspects of the mass. Likewise, the Aztecs have consumed tzoalli, a paste from ground amaranth, grilled corn and mixed with Maguey honey. They would shape this paste in figures representing their gods, like Tláloc, Quetzalcóatl or Tezcatlipoca, then break and eat these figures during the rituals. Today, similar ceremonies are still carried out in the mountains of Guerrero.
According to the mythology of Mexico, amaranth seeds were given to humanity as a gift from the goddess of Cinteotl corn, having been removed from her ear. The Spaniards thought that to discourage this practice, the best approach was to stop producing amaranth to eliminate temptation among indigenous peoples. However, Mexican seeds are incredibly resilient, and despite a limited culture, Amarante has survived to date.
Amarante is a seed capable of prospering in difficult environments and, unlike many other cultures, it requires little water, which makes it resistant to drought and heat.
Super amaranth
The Amarante is one of the most nutritious and complete foods in Mexican cuisine. Its protein content exceeds that of corn and rice, which makes it a precious addition to any diet. The amaranth is rich in omega-6 fatty acids, as well as vitamins A, B, C, B1, B2 and B3, folic acid, calcium, iron, magnesium and phosphorus. This makes it an excellent ally for people with cardiovascular disease and anemia.
In addition, the amaranth is rich in fibers, which contributes to improving digestive health and regulating cholesterol and glucose levels. Due to its impressive nutritional profile, NASA chose Amarante to be part of the astronaut menus in 1985.
Ways to start enjoying your amaranth!
- The classic: Alegría de Amaranto: Alegría is not only joy; It is also a grain bar based on peanuts, pumpkin seeds or amaranth linked with bee honey, agave syrup or pestle. A popular variation is amaranth alegría with chocolate, which can be appreciated as a treat or a dessert – it’s absolutely delicious! I mean it’s not a reese, but it’s good.
- Like quinoa or rice: Rinse your amaranth carefully. Use 2 cups of water for 1 cup of amaranth and cook it like rice for 30 to 35 minutes.
- Popcorn style: In a saucepan over medium-high heat, add two tablespoons of oil and your amaranth seeds. Move them until they start to break out; These make a perfect complement for salads.
- Granola: Mix a little amaranth with your usual granola recipe to provide an additional boost to your fruits or yogurts.
- Flour: Grind the amaranth until it achieves fine consistency similar to other flours. This allows you to make pancakes, bread, tortillas and other amaranth -based dishes.
- Drinks: In Mexico, we prepare a traditional drink called Atole (a cornstable drink) with amaranth, which is absolutely delicious!
Friends, the next time you visit the supermarket or your favorite local market, be sure to take an amaranth bag. Not only will you appreciate a food that our old ancestors cherish, but with each bite, you will also improve your health.
María Meléndez is a food blogger from Mexico City and an influencer.
