Автор - | 24.02.2019

Nutritional and gluten-free amaranth grain is popular in many countries around the world. To eat it, preparing from it various dishes. Today we talk about the popularity of amaranth in India.

Famous Indian columnist Anuti Vishal, writing articles about food, telling about the latest trends in Anuti Vishalrestorannom business, cooking news, studying the history of cooking and tracing the links between various international cuisines, tells how amaranth is used in India, which caused the popularity of this plant.

Several years ago, Anuti Vishal organized a large-scale event The Great Delhi Pop-Up, in which cultural traditions of various regions were promoted. According to experts, the event played a huge role in the revival of the kitchen Kayasta – one of the Indian social groups, numbering about 15 million people.

However, today we will talk about how Anouti Vishal assesses amaranth and why, in his opinion, this grain is important for Indians.

Nutritional and Gluten Free Grain
“Amaranthus” is derived from the Greek word “not fading” or “not fading.” This is a perennial plant. But for anyone interested in linguistics and, in particular, Indo-Aryan languages, the taxonomy of this word is even more interesting.

Amaranthus can easily be translated as “Amar” in Hindi with its Sanskrit roots, and in this language the word would mean the following “which does not die” or “which does not fade / does not fade”.

The name best characterizes this plant, which is currently considered a new superfood – that is, the food that has incredible benefits for human health and life.

The popularity of amaranth in modern cooking can be directly attributed to its gluten-free composition. The absence of gluten makes amaranth increasingly in demand in many regions of the planet.

Amaranth has many positive characteristics of the grain, although, in fact, it is not directly grain. Amaranth contains a large amount of minerals and trace elements, including:

  • calcium;
  • iron;
  • phosphorus;
  • and, most importantly, manganese.

Amaranth surpasses the overwhelming majority of vegetables in the content of these trace elements. And there is a huge amount of protein, amino acids, fiber and little carbohydrates.

Given this, is it not surprising that amaranth is considered a superfood or superfood?

However, in India (as in some other parts of the world, including Peru, where, according to Anuti Vishala, the largest production of amaranth is organized), this plant is hardly a new food. And certainly not fashionable, because here amaranth grains have long been used for cooking. However, as the leaves of amaranth, which are also filled with plenty of nutrients and nutrients.

Amaranth or ramdan: nutritious food
As Anuti Vishal notes, today, many people forget to use amaranth when cooking at home, and go to restaurants for superfood, but nowadays trend amaranth can be found in Indian markets without any problems. For example, a plant and its seeds can often be found on sale in the markets of many large Indian cities:

  • Delhi;
  • Patna and others;
  • in the state of Bihar.

In Hindi, amaranth seeds are called ramdan. They are sold along with fried peanuts by street food vendors in India. There are also snacks made from rice and amaranth. Also prepared sweets from amaranth grains – they are an excellent source of energy.

Since amaranth ramdan is not a grain in the full sense of the word, it is often used as a ritual food for fasting in Hindu traditions. This ritual use can be compared with old South American traditions.

According to Anuti Vishal, eating habits throughout the world, in fact, often show striking similarities. For example, you can recall the South American ritual rites with amaranth.

How to use amaranth: tips and tricks from an Indian chef
Anuti Vishal also tells you how to use amaranth with the greatest health benefits. Today, its grains are sold in specialized stores in many civilized countries of the world, which confirms the popularity of grain among healthy food lovers. Amaranth recipes in India

For example, seeds can be cooked in the same way as rice – just pouring water and adding a saute with seasonal vegetables.

You can just slightly fry the seeds, and then add to salads, other dishes. Amaranth grains are also ground into flour, which is then recommended to use:

  • for thickening sauces;
  • as an additive to wheat flour;
  • for supplements in smoothies, etc ..

You can also use amaranth grains to make a full-bodied breakfast cereal or as an alternative to quinoa.

If we talk about desserts, then amaranth grains are great for making puddings or for baking cakes and cookies. Roasted amaranth is great for preparing energetic and tasty, healthy snacks.

However, according to Anuti Vishal, a much more interesting way to use a plant is to prepare its greenery. In Hindi, it is called “chaulai” and grows during the winter months in northern India.

There are several unusual ways of cooking herbs, allowing you to get tasty and nutritious food:

  • fry greens with chili and garlic;
  • put leaves on sandwiches;
  • crumble the greens in soups.

In fact, as noted by Anuti Vishal, amaranth greens are widely used throughout India. Each region has its own unique recipes and culinary traditions of cooking and serving amaranth herbs.

What we want to say in conclusion
As you can see, amaranth is very popular in all regions of the planet. But each district, each country has its own traditions and peculiarities of cultivation, use of amaranth. In each country, they understand how valuable this plant is and why it can become almost a leader in the food market in the coming years. That only confirms the real benefits of this plant for human health.

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