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Organic Amaranth Seed
Description
Amaranth seed is a high-protein alternative to rice or pasta – made famous in Europe by Chef Andoni Aduriz of Mugaritz in Spain. It was originally a significant crop in Mexico and Peru, and the staple crop of the Aztecs – known as ‘huautli’. Amaranth based Alegría is still a popular Mexican snack – like a sweet rice cake – but made with puffed amaranth, honey and sugar syrup or molasses, and sometimes nuts and dried fruit . To make puffed amaranth, add a few tablespoons to an incredibly hot wok or saucepan with a lid, and swirl as you hear them pop.
Amaranth is most commonly used as an gluten-free alternative to pasta or rice, and is simmered simply in stock to rehydrate. .
Certified Organic
Quick Comparison
| Settings | Organic Amaranth Seed remove | Guajillo Chillies 60g remove | Cheetos Colmillos remove | Kidsmania Monkey Swing remove | Barcel Mini Takis Fuego Azul remove | De La Rosa PulparinDots Mango Flavor remove |
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| Price | 3.07€ | 3.69€ | 3.60€ | 3.60€ | 1.25€ | 1.25€ |
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| Content | Amaranth seed is a high-protein alternative to rice or pasta - made famous in Europe by Chef Andoni Aduriz of Mugaritz in Spain. It was originally a significant crop in Mexico and Peru, and the staple crop of the Aztecs - known as 'huautli'. Amaranth based Alegría is still a popular Mexican snack - like a sweet rice cake - but made with puffed amaranth, honey and sugar syrup or molasses, and sometimes nuts and dried fruit . To make puffed amaranth, add a few tablespoons to an incredibly hot wok or saucepan with a lid, and swirl as you hear them pop. Amaranth is most commonly used as an gluten-free alternative to pasta or rice, and is simmered simply in stock to rehydrate. . Certified Organic | This sun-dried Mirasol chilli, known as a guajillo, is used in Latin American and Spanish cuisine to bring a smoky sweetness to dishes. The dried guajillo chillies are often soaked and pureed into a paste, and can also be lightly toasted over a flame, or dry-fried to intensify their flavour. Dried guajillo chillies have a sweet, tannic flavour with green tea and berry notes. They are moderately hot (2,500-5,000 on the Scoville Scale of chilli heat), but their tongue-tingling spice has earned guajillo chillies the nickname ‘travieso chilli’ – or mischievous chilli. Delicious in adobo sauce, moles, soups or salsas. A 60g pack contains approx 5-8 chillies. May contain nuts and sesame. | These Cheetos are so good they're scary! Shaped like fangs, and covered with super spicy cheese powder, your new favorite kind of Cheetos is about to become Colmillos!
| All the fun of a monkey toy with the bonus of candy! The combo of chewing sweet candy and playing with the swinging monkey is the ultimate stress reliever! Fun fact: A group of monkeys is called a troop!
| Takis are back and they're so lit that their fire has turned blue! These Fuego Azul Takis are just as spicy as the normal red version, but have a bit of extra lime kick to them, making them so good that you'll want to eat them until all of your fingers turn bright blue!
| Coated tamarind PulparinDots from De La Rosa filled with mango salted tamarind pulp that will surely have your taste buds screaming for more!
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