Amaranth, already used as a staple food by the Incas and Aztecs, is, like buckwheat, a cereal-like plant (pseudocereal). It is undemanding and can withstand long periods of drought.

Amaranth contains high-quality protein with a high proportion of lysine, many unsaturated fatty acids and slightly fewer carbohydrates than other cereals. It is very high in magnesium and iron. Amaranth is therefore ideal for athletes, pregnant women and women with iron deficiency.

Due to its calcium and iron content, amaranth is also particularly recommended for children's diets. As a gluten-free grain, it is also suitable for people with sprue and coeliac disease. The light brown seeds, which are smaller than poppy seeds, taste slightly nutty.

Amaranth can be used in many ways: whole grains or ground, as flour for both sweet and savory dishes. When baking, amaranth must be mixed with other types of flour, as it contains almost no gluten.

Amaranth is also grown in Austria, especially in the "Waldviertel" region.