Amaranth Red are nutritious, edible leafy vegetables of Central American origin. Amaranth leaves and grains were one of the staple foods of Aztecs and Incas in pre-Columbian times. Presently, its growth is mainly concentrated in tropical climates of Latin Americas, Asia, and Africa. Botanically, amaranth belongs to the family of Amaranthaceae, in the genus; Amaranthus. Scientific name: A. dubius.
Amaranth grows all around the world in tropical and subtropical environments. Several cultivars of amaranth grown meant either for vegetable leaves or grain. Botanically, amaranth species meant for their leaves are different from those grown for the purpose of grains (pseudocereals). Vegetable amaranths are distinguished by features like short spike inflorescence, glossy, brownish-black seed, and indeterminate growth habit. A. tricolor and A. dubius are some of the important leafy-amaranths. Grain Amaranths are characterized by apical large inflorescence comprising aggregates of cymes and white or cream-colored seeds.
Grain Amaranths includes A. hypochondriacus, A. caudatus, A. cruentus, etc. Red Bhaji/ Red Amaranth/ ರೆಡ್ ಬಜ್ಜಿ – Machali Pottanam Amaranth Red may be eaten raw or cooked. The younger leaves are mild and tender while the more mature plants are slightly fibrous and develop a bitter flavor. Select Amaranth leaves that have small thin stems and lack any flower buds.
Although edible, the blossoms usually indicate that the leaves are past their prime for eating. Amaranth Red are the leaves of Chinese Spinach. Most varieties are mostly red coloration in the center which produces a reddish juice as they are cooked. What is red amaranth? Red amaranth (Latin name: Amaranthus cruentus) is an annual flowering plant native to Central and South America. Commonly cultivated worldwide as an edible plant, red amaranth is in the list of Chinese spinach varieties but is still grown for its grain.