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Amaranth is a tiny seed with a nutty flavour that was used by the ancient Aztecs who relied on it as one of their staple foods. It is a gluten free grain. Amaranth will lose its flavour and become bitter if stored in a warm location but will keep well for up to 12 months in a cool, dry cupboard.

Amaranth should be cooked one part grain to three parts boiling water, then simmered gently for about 25 min. Cooked Amaranth is rather sticky but remains crunchy on the outside and soft inside.

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