Amaranth millet (Rajgira)

Amaranth (Amaranthus caudatus), often referred to as amaranth millet, is a pseudocereal that has gained recognition in India for its exceptional nutritional value and versatility. While not a true millet, it is commonly grouped with millets due to its similar uses and health benefits. Amaranth has a long history in India, where it was traditionally used in various dishes and even celebrated in festivals.

Amaranth is further classified into two main culinary groups according to vegetable (A. cruentus, A. dubius, and A. tricolor) or grain (A. cruentus, A. caudatus, and A. hypochondriacus) usage. But the history of Amaranth dates back 8000–6000 years where its seed was discovered in archeological sites in Argentina.

In India, amaranth is known by various names such as Rajgira, Ramdana, or Chaulai, and it is valued for its gluten-free properties, high protein content, and rich supply of essential amino acids, fiber, and micronutrients. It is used in a variety of traditional dishes, including flatbreads, porridges, and snacks, showcasing its versatility in Indian cuisine. The cultivation of amaranth in India is not only important for its nutritional benefits but also for its resilience. It can thrive in diverse climatic conditions and requires fewer resources than many other grains, making it a sustainable crop choice for many farmers. As India continues to explore ancient grains as part of a healthy diet, amaranth stands out as a prime example of a traditional food with modern relevance.

Kingdom:  Plantae

Order:  Caryophyllales

Family:  Amrantheaceae

Genus:   Amaranth

Species: cruentus

• • Vernacular Name: Fox Tail Amaranth is also known as Love Lies Bleeding in English, Chaulai in Malayalam, Thandu Keerai in Tamil, and Chaul in Hindi.
  • Origin: Amaranthus caudatus, sometimes known as love-lies-bleeding, is native to the Andes of South America, specifically Peru, Bolivia, and Ecuador. However, because of its ability to adapt to many temperatures and soil conditions, it has been imported and cultivated in many other parts of the world.
  • Plant parts: When the stem reaches maturity, it is upright, strong, angular, green, and glabrous. It reaches a maximum height of around 1.5 meters. The petiole has a length of 1 to 15 cm, is pilose, and is green. The 4–15 × 2–8 cm leaf blade is rhombic–ovate or rhombic–lanceolate, and it can be green or red in color. The apex of both surfaces is acuminate or obtuse, the border is entire or undulating, and the base is cuneate. They have glabrescence. Complex, terminal, pendulous, highly branched thyrsoid structures with plenty of spikes. The bracts are transparent, red, lanceolate, and around 3 mm long. They have an apiculate apex and an abaxial midvein. Female tepal segments are oblong-lanceolate, whereas male tepal segments are rectangular. Tepals are shorter than fruit, red, transparent, and have margin overlap. A midvein is also present. Three flowers and less than one millimeter in three stigmas. With a diameter of around 3 mm, the crimson-colored, subglobose, circumscissile tricles are longer than the perianth. Small and light brown in color, the seeds resemble globules.July–August, and September–October during the autumn season. 32* and 64 = 2n.
  • Geographical area: Amaranth (Amaranthus caudatus), which is sometimes confused with millets due to its comparable usage and nutritional profile, is grown in several locations of India. It grows in the hill areas of Uttarakhand and Himachal Pradesh, specifically in districts such as Almora, Pithoragarh, and Chamoli, as well as at higher elevations in Jammu and Kashmir, including Ladakh and the Kashmir Valley. Western India has substantial cultivation in the dry and semi-arid parts of Rajasthan, such as Udaipur, Ajmer, and Alwar, as well as the tribal regions of Gujarat, including Dahod and Panchmahal. Amaranth is cultivated in Madhya Pradesh and Chhattisgarh’s tribal regions.

  In Eastern India, Jharkhand and Odisha have important cultivation in their tribal belts and mountains regions, with districts like Ranchi, Singhbhum, and Mayurbhanj being major sites. West Bengal also contributes to its cultivation, notably in the rocky districts of Darjeeling and on the plains, which include sections of the Sundarbans. Southern India sees widespread cultivation in Karnataka, particularly in Chitradurga, Tumkur, and Hassan, as well as in Tamil Nadu’s Nilgiris and other Western Ghats regions. Amaranth is grown in Andhra Pradesh and Telangana as well, notably in tribal communities and places with poor soil fertility.

  Amaranth’s distribution across India is determined by its adaptability to diverse climatic conditions, ranging from moderate to tropical, and its ability to grow in a variety of soil types, including sandy, loamy, and rocky soils. Traditional agricultural practices and local dietary habits also play an important role in its cultivation patterns.

  • Functional properties:
    • Used as Nutrition: Amaranth has a higher fat content than wheat, ranging from 7.49% in amaranth to 1.33% in wheat, but wheat has a lower protein amount of 9.41%. Amaranth has a better nutritional value than grains and other legumes due to its high mineral, vitamin, and protein content. Amaranth grains include 65-75% starch, 4–5% dietary fibers, 2–3 times more sucrose than wheat grains, and nonstarch polysaccharide components. The primary sugars in amaranth grains are sucrose and raffinose, with trace amounts of inositol, stachyose, and maltose. With a total essential amino acid concentration of 47.6 g/100g protein, amaranth grains have 15.4-16% protein and a balanced amino acid composition, compared to wheat (13.5-14.5%), maize (10.6-13.8%), barley (10-14.9%), and oats (12.4-12.9%).
    • Used for medicine: caudatus contains bioactive substances with potential medicinal use. For example, studies have found flavonoids, phenolic compounds, and saponins in A. caudatus extracts, which have antioxidant, anti-inflammatory, and antibacterial effects. These bioactive chemicals have been linked to numerous health advantages, including reduced oxidative stress, inflammation, and microbial infections.