Wheat, oats, barley, rice and rye are known cereals, staple for half the world. But worldwide there are dozens of other grains that have had a great reputation in the past and are now coming back into the spotlight. Think of millet, buckwheat, quinoa and amaranth now.
The Spanish conquistadors banned the 'sacrilegious' ceremonies, said amaranth deities were also discussed. The missionaries were held responsible for the eradication of this plant. But certain ethnic groups resisted: they kept in secret small fields of their sacred plant, and since independence from Mexico in 1810 and the huautli alegna reappeared in public in the form of delicacy.
Along with the corn and the beans are amaranth one of five tax payment in the Aztec Empire: annually spent nearly 21 tons of seeds! Amaranth grows well even in open and windy habitats and is easy to cross and quickly adapts to different ecological niches to. Domestication among the Aztecs was to look for it especially in plants with a higher yield of seeds that were collected and maintained to be processed in times of need. So it was that tumbleweeds with their black seeds, which served as a vegetable and as decoration, were gradually replaced by plants with white seeds, which have a higher nutritional value.
Especially in the sixties increasing interest in the huautli, along with the trend of vegetarian food and muesli. Meanwhile, there are food multinationals who huautli flakes mixing with the grains into their products. So, unfortunately or fortunately, Amaranth is not only ethnically or alternative food.
Amaranth, the Aztecs Wheat