Produce of India: Amaranth is widely cultivated in Kerala, Tamil Nadu, Karnataka, Maharashtra, Andhra Pradesh & telangana. 

History: Amaranth grains were a staple food for the Inca, Maya and Aztec civilizations. Amaranth has a long history in Mexico and is considered a native crop in Peru.  Amaranth was a major food crop of the Aztecs. Amaranth is believed to have been domesticated about 6,000 to 8,000 years ago.  The Aztecs didn’t just grow and eat amaranth. They also used the grains as part of their religious practices.  

Today, in many South American countries, you can find amaranth sold on the streets, most often having been popped like corn.  In India, Mexico, Nepal, and Peru, it’s a traditional ingredient for breakfast porridge.  In Mexico, a favorite treat is dulce de alegria (“alegria” is the Spanish word for joy), a sweet candy-like confection made from popped amaranth mixed with sugar or honey.  Amaranth can also be eaten straight up.  

Active Ingredient: As per research amaranth is especially high in phenolic acids, which are plant compounds that act as antioxidants. These include gallic acid, p-hydroxybenzoic acid and vanillic acid, all of which may help protect against diseases like heart disease and cancer