Amaranth, according to Wikipedia, is a cosmopolitan genus of annual or short-lived perennial plants (https://en.wikipedia.org/wiki/Amaranth). It grows in different parts of Tucson, and I am pretty sure you have seen these gorgeous looking plants on the streets or in someone else's backyard:
When it comes to culinary viewpoint, however, what really matters is "Is it edible?" The answer is yes, you can utilize different parts of amaranth in a variety of ways. The leaves of amaranth is known to be edible; it is also edible in a form of cereals. What is genuinely mind-blowing, however, is that amaranth seeds are also edible--in a form of flour!
Here is how amaranth seed flour looks like. It took us a while to figure out how to separate seeds from the flowers, but we managed to do it in the old-fashioned way: to cull them out by hands. Amaranth seed flour can be used as additives to wheat flours, and it is relatively healthier, as it is naturally gluten-free flour. Amaranth seed flour is also high in protein, so it can be a very nutrition options for the people who cannot consume wheat flours.
Here, we'd like to share the story of amaranth by one of our refugees from DRC. Her name is Marie, and she explains how amaranth is called in different countries in African continent, and how much she loves the beautiful plant.