Amaranth seeds are a highly nutritious, gluten-free pseudo-cereal used as a versatile, protein-rich staple in cooking and baking. They are commonly boiled as porridge or rice substitutes, popped like popcorn for snacks or granola, milled into flour for gluten-free baking, or used to thicken soups and stews due to their nutty, earthy flavor. 

Culinary Uses of Amaranth Seeds:

Breakfast Porridge: Boiled in water or milk to make a creamy, nutrient-dense breakfast cereal, often topped with nuts and fruits.

Popped (Snack): The tiny seeds can be popped in a hot, dry skillet or pot, similar to corn, and eaten as a snack or mixed into granola, snack bars, or treats.

Baking & Thickening: Ground into flour for gluten-free baking (breads, muffins) or used raw to thicken soups, stews, and sauces, providing a mild thickening effect.

Boiled Grain/Staple: Used as a substitute for rice, couscous, or quinoa in salads and savory dishes.

Sprouted: Seeds can be sprouted to improve digestion and increase nutrient absorption. 

Nutritional and Health Benefits:

Complete Protein: Contains all essential amino acids, making it a rare plant-based source of complete protein.

High Nutrient Content: Rich in iron, phosphorus, zinc, magnesium, and manganese.

Heart Health: High fiber and protein content may help lower "bad" (LDL) cholesterol.

Gluten-Free: An excellent alternative for individuals with gluten sensitivities. 

Industrial and Traditional Uses:

Food Coloring/Additives: The seeds are used for natural, red-pigmented dyes and in the production of functional food ingredients.

Cosmetics: Amaranth oil, derived from the seed, contains squalene and is used in skin care products.