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Amaranth Flour

Also Known As : Rajgira Atta, Ramdana flour


Taste Profile

It has a mild tangy, somewhat peppery or nutty flavor.

Usage Tips

  1. Amaranth flour are used for making pastas and baked goods.
  2. Along with other flours, amaranth flour can be used for baking yeast breads.
  3. It is usually made into chapatis, or rotis and served with vegetables.
  4. It is traditionally used to make tortillas, pastries and tamales.
  5. It can be stored for up to a half year if it is tightly covered and stored in the refrigerator or freezer.

Common names and forms

  1. Amaranth Flour Mix
  2. Rajgira Atta
  3. Rajgira Flour
  4. Whole Amaranth Flour


Amaranth flour is made from the seeds of amaranth plant, a plant which is native to Mesoamerica and is cultivated throughout North and South America. It is made by grinding the seeds of amaranth plant into a fine powder. The small shaped grain or seed is light tan in color. The seeds from which amaranth flour is milled come in many colors, including gold, tan, pink and white, depending on the species of the amaranth grain that is used.

Health benefits

  • Amaranth flour is high in fiber, which helps in digestion.(1)
  • It is also rich in calcium that help to regulate blood pressure.(1)

Selection Guide

Amaranth flour should be clean, dust-free and without any insect infestations and foul odour.

- Disclaimer
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”