Amaranth Greens[Chinese spinach; Hinn Choy, Hen Choy, Yin Tsoi (China), Amaranthus species]
Amaranth Greens
[Chinese spinach;
Hinn Choy, Hen Choy, Yin Tsoi (China), Amaranthus species]
Originating in South or Southeast Asia, Amaranth greens are now grown and eaten through much of the world. The photo specimens were obtained from a market in Los Angeles serving a mixed Vietnamese / Chinese community but it is also very popular in parts of India, Sri Lanka and the Caribbean. It is similar to spinach in use but not as fragile so it accepts rougher handling and longer cooking times. In addition to being a lot less tart, it's somewhat mucilaginous so it has a thickening effect.
More on Carnations
and Amaranths.
Amaranth Seeds
[Kiwicha (Inca),
Amaranthus cruentis, Amaranthus hypochondriaca]
Amaranth was of great importance to the Incas because it grew well in the high mountainous regions of Peru and was highly nutritious. It has also become of some importance in the Himalaya region of Asia for similar reasons. Spanish conquerors of Peru were highly disturbed by its use in a ritual too close to Christian communion for comfort, and banned its cultivation. The crop has recently gone back into production because of its nutritional attributes and it is now widely available. It is slowly escaping from the "health food" market into the mainstream, though not as quickly as Quinoa.
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Greens Buying: This green is almost always in stock at markets in Los Angeles that serve a Southeast Asian community. It is not yet common in the Indian markets. It is sold fresh in plastic bags holding 14 to 16 ounces. It is fairly stemmy, so you need that much for a recipe. Storing: Wrapped loosely in plastic it will keep for four to five days in the refrigerator. If it is at all wilted you should cut off the ends of the stems and refresh it in a glass of water. Yield: 1 pound from a typical bag yielded 6 ounces of leaves and tender tips (38%). Cooking: This green is cooked in many ways, sometimes as a recipe ingredient and sometimes just as greens. When cooking a big bunch as greens, the cooking water is usually discarded because of the oxalic acid content, and sometimes high nitrate content (depending on soil). Health & Nutrition: Amaranth greens are good sources of many vitamins and minerals, but the oxalic acid content somewhat inhibits absorption of the zinc and calcium. While the oxalic acid content is much lower than that of spinach, it is still recommended that people suffering from kidney problems, gout and rheumatoid arthritis avoid this green. Seeds Buying: Amaranth seeds are still found mainly in markets serving a Yuppie community - Whole Foods Market and the like, generally in small packages of about 8 to 16 ounces. Storing: Seeds should be kept in a tightly sealed jar, away from light and as cool as possible. Under these conditions it will keep for about a year. Once ground into flour it is highly perishable and should be kept refrigerated and only for a few days - preferably grind as needed. Health & Nutrition: Amaranth is high in protein and that protein is nearly perfectly balanced for human consumption. Wheat, rice and corn must be accompanied by beans to balance the protein content but that isn't necessary with amaranth. Amaranth is also gluten free and can be freely eaten by people with a gluten intolerance (celiacs). Amaranth seed is thought to reduce blood pressure and cholesterol levels. |
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