A flowering plant, Prince’s Feather is one the three species that yield amaranth grain, along with Amaranthus Hypochondriacus (Prince-of-Wales Feather), and Amaranthus Caudatus (Love-Lies-Bleeding). Common names include red amaranth, blood amaranth, prince’s feather, purple amaranth, and Mexican grain amaranth. Known as rajgira (“राजगिरा”) or shravani maath (“श्रावणी माठ”), it is a famous vegetable in Goa, called tambdi bhaji (“तांबडी भाजी”) locally. It can grow about 2m (6ft) in height. Some varieties feature a deep maroon center of the leaf, with streaks of purple, red, and green. The young leaves are mild and tender, while the mature ones are slightly fibrous and bitter. The name comes from the word ’amar’, which means immortal, owing to the color that does not change for a long time after the plant is harvested. It is a perennial plant that sees a boom in growth during spring and summer.
Scientific Classification
- Kingdom: Plantae
- Clade: Tracheophytes, Angiosperms, Eudicots
- Order: Caryophyllales
- Family: Amaranthaceae
- Genus: Amaranthus
- Species: A. Cruentus
- Binomial Name: Amaranthus Cruentus
Nutritional Information
One cup/246 grams contains-
- Calories: 251
- Protein: 9.3 grams
- Carbs: 46 grams
- Fat: 5.2 grams
- Manganese: 105% of the RDI*
- Magnesium: 40% of the RDI
- Phosphorus: 36% of the RDI
- Iron: 29% of the RDI
- Selenium: 19% of the RDI
- Copper: 18% of the RDI
*Recommended Daily Intake
Major Health Benefits
- Good source of manganese, fiber, magnesium, protein, phosphorus, and iron, along with multiple other important micro-nutrients.
- High in several antioxidants, such as Gallic acid, vanillic acid, and p-hydroxybenzoic acid, which may help protect against disease.
- Animal and test-tube studies show that amaranth may have an anti-inflammatory effect in the body.
- Some animal studies show that amaranth may help reduce levels of total and “bad” LDL cholesterol.
- High in protein and fiber, both of which may help reduce appetite and increase weight loss.
- Nutritious, gluten-free grain that is a suitable dietary addition for those with celiac disease or gluten sensitivity.
- Can be sprouted to enhance digestion and mineral absorption.
Cultivation
The seeds are planted in an area with unobstructed sunlight in rough soil. The soil retains heat, which gives the plant a rich maroon color. Water it three-four times a day. Rotation is observed, so that every patch of ground does not have plants growing at the same time. This ensures that the nutrients in the soil are replenished, and that there is a consistent supply of the plant.
Recipe – Tambdi Bhaji
Take 250 grams of red amaranth leaves, and rinse them well. Let them dry, and then chop them finely. In a heavy bottomed pan, heat 2 tablespoons of sunflower oil, and add 1 sprig curry leaves, ½ teaspoon cumin seeds, 1 medium finely chopped onion, 3-4 cloves of garlic, and 1-2 green chilies. Stir well until the onions become translucent. Add ¼ teaspoon of turmeric powder, amaranth leaves, and salt to taste. Stir well. Close the pan, and allow to cook. If the water dries up, add 1/3 cup water and stir till the leaves are softened. Add 1/3 cup of grated coconut, stir well, and cook for 2-3 minutes on a low flame. The dish is ready to be served.