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. The grain is popped and mixed with honey.

In North India, it is called “rajgira”. The popped grain is mixed with melted jaggery in proper proportion to make iron and energy rich “laddus” a popular food provided at the Mid-day Meal Program in municipal schools.Amaranth grain can also be used to extract amaranth oil – a particularly valued pressed seed oil with many commercial uses.A nutritious, leafy green for warmer areas. It is a fast-growing and best to harvest the whole plant as older plants get tough and bitter tasting.