Amaranth grain has a long and colourful history in Mexico and is considered a native crop in Peru. It was a major food crop of the Aztecs, and some have estimated amaranth was domesticated between 6000 and 8000 years ago. The name for amaranth comes from the Greek amarantos, “one that does not wither,” or “the never-fading.” People around the world value amaranth as leaf vegetables, cereals, and ornamental plants. Amaranth has more protein and fibre than wheat and contains more than three times the average amount of calcium and is also high in iron, magnesium, phosphorus, and potassium. It’s also the only grain documented to contain Vitamin C.