Amaranth

Vegetable

Amaranth Leaves are leafy greens with striking colors—often green with deep red or purple veins. They are cultivated widely across Asia, Africa, and the Caribbean, valued for both their visual appeal and nutritional density. Tender when young, amaranth leaves are versatile in cooking and sometimes compared to spinach.

How chefs use it:

Stir-Fries: Lightly sautéed with garlic and oil in Chinese and Southeast Asian dishes.

Soups & Stews: A staple in Caribbean callaloo and African leafy stews.

Curries & Lentil Dishes: Common in Indian cuisine, paired with dal or spices.

Boiled or Steamed: Used as a simple side dish, seasoned with salt or coconut.

Texture & Prep Tips: The leaves are tender with thin stems, cooking quickly like spinach. Wash thoroughly, as soil often clings to the stems. Best added toward the end of cooking to preserve color and nutrients.

Flavor profile in a dish: Mild, earthy, and slightly nutty, with a faintly grassy note. Young leaves are delicate, while mature ones develop a stronger, more robust flavor.