Hot Biscuits Amaranth Seeds

Amaranth, scientific name amaranthus, is a member of the amaranthaceae family which is related to and resembles quinoa. Native to central america and south america, it is also cultivated in the countries having warm climate. Amaranth possess various vernacular names such as hindi: lal sag, thotakura chaulai; marathi: shavrani math, rajgira; tamil: punkirai; telegu: chilaka thotakoora etc. It is also known as amaranthus hypochondriacus, amaranthus frumentaceus, amaranto, chua, amaranthus leucocarpus, red cockscomb, velvet flower. Plant and seeds amaranth is an annual, large and bushy plant usually about 90-130 cm high. It has oblong-lanceolate pointed green leaves normally arranged alternately in 2-4 inches long. Amaranth grain can be used in countless ways: mix it with hot breakfast cereal, add it to baked goods by replacing one-fourth of the wheat flour with amaranth flour, or even add a handful of whole seeds to enhance leavened bread recipes. It also is good in soups where it will turn from a chewy grain to a thickening agent as it cooks down. Others report using it in crackers, granola, breading for tofu, pie crusts, toppings for casseroles or confections with molasses or honey. But if you want to experience the essence of the grain, try