Amaranth flour

Amaranth flour is a fine powder obtained from the ground seeds of the amaranth plant, an ancient crop native to Mesoamerica. This ingredient has been used since pre-Hispanic times by civilizations such as the Aztecs due to its high nutritional value and versatility in cooking.

Amaranth is known for being an excellent source of protein, fiber, and essential minerals such as iron, calcium, and magnesium. Furthermore, amaranth flour is gluten-free, making it an ideal choice for people with celiac disease or gluten intolerance.

In gastronomy, amaranth flour is used to prepare breads, cookies, tortillas, and other baked goods, imparting a slightly sweet flavor and a soft texture. It can also be mixed with other flours to enhance the nutritional value and consistency of recipes.

Synonyms in Spanish from Latin America: in different regions, it is simply known as harina de amaranto, but it can also be found as harina de alegría (in some areas of Mexico due to the common name of the grain "alegría"). In certain countries, amaranth is also called kiwicha or ajonjolí del Inca, although these terms usually refer more to the seed than to the flour.