Called Chaulai in Hindi, Harive Dantu in Kannada and by various other names across Indian and international languages, Amaranth is a wonder food that has been cultivated in various parts of the world for thousands of years. The word amaranth comes from the Greek word amaranton, meaning "unwilting", which was considered fitting because it did not soon fade and so symbolized immortality.

This green is a true powerhouse: 100 gm of Amaranth greens give you over 16% of your daily calcium requirement, which is one and a half times as much as a 100 gm of milk! It also gives you 59% of your daily iron requirement, compared to 21% in spinach, 11% of your potassium needs, compared to 8% in bananas and 13.5 gm of protein compared to 7.35 gm in moong dal. See this article for a dedicated piece on health benefits.

Like all greens, it is important to use it as close as possible to harvest and preferably not overcook. The variety we currently supply is the long stemmed green Amaranth, which has a thick fleshy stem with higher fibre content and not as many leaves. We are still working to put together pictures - meanwhile, here are some exciting different ways of cooking the stem: as an addition to a raitha, an Oriya stir fry, a dal dish a Tamilian stew and a soup. We are also growing the leafy variety with thinner stems, which should be out for supply around end August, which may be cooked differently.

We hope you enjoy the flavours of the farm fresh, organically grown Amaranth you receive this week! Do write in or send in your recipes to share the love & keep watching this space for updates.

(All information and figures based on Wikipedia)