FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY

AMARANTH, CHINESE SPINACH, PIGWEED, AMARANTH, AMARANTHUS TRICOLOR, EEN CHOY, HSIEN TS'AI, YIN CHOY, CHHOLAI-IKA-SAG, SAAG, BAJEM, HIYU, BAYAM, KULITIS, CHINESE SPINACH, SPINELESS AMARANTH

a seed that can be crushed or ground to flour and added to breads although it does not have significant amounts of gluten.

Kittler, Pamela Goyan and Kathryn Pl. Sucher. 2000. Cultural Foods. Wadsworth Thomason Publishing.

is a leafy, dark green vegetable similar to spinach. The seeds can be ground into flour and used in baked products, or boiled and eaten as cereal.

Amaranthus is an old grain. It likely originated in Central America, and Mexico. It is a higher protein grain with tiny seed; crunchy texture. It requires toasting. Used in flour, dressings, cereal; can be popped.

Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.

Burgundy-red color, fast to light; trisodium salt of 1-(4-sulpho-1-naphthylazo)-2-naphthol-3,6-disulphonic acid.

Excerpts from Passmore, Jacki. 1991. The Encyclopedia of Asian Food and Cooking. Hearst Books, New York.

A relative of spinach and with a similar flavor, this leafy vegetable is an ancient food, being mentioned in early Chinese records, and is eaten throughout Asia. There are two types of amaranth in popular use. The green type closely resembles spinach and has a mild, watercress-like flavor, while the other has red stems with the red color spreading onto the leaves. Known in China as “red in snow,” it grows in early spring while there is still snow on the ground. It is eaten fresh and is also salt-pickled. Generally the green one is preferred, although both are used extensively in vegetable dishes, salads and sauces. It should be thoroughly rinsed and only very lightly cooked by steaming or stir-frying. Amaranth is highly nutritious and is believed to improve the functioning of kidneys, enhance breastfeeding and purify the blood. In Asia there are many different types of spinach-like vegetable including kangkong, otherwise known as water spinach, and the long-leafed, Japanese horenzo. Also known as een choy, hsien ts'ai, yin choy (China); chholai-ka-sag, saag (India); bajem (Indonesia); hiyu (Japan); bayam (Malaysia); kulitis (Philippines)