Organic Products India
Organic Products
Amaranth / Kiwicha Grains
Flax Seeds / Linseeds
Sesame Seeds
Mustard Seeds
Fenugreek Seeds
Black Cumin / Nigella Sativa
Cumin Seeds
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Conventional Products
Amaranth / Kiwicha Grains
Flax Seeds / Linseeds
Sesame Seeds
Mustard Seeds
Fenugreek Seeds
Black Cumin / Nigella Sativa
Cumin Seeds
Fennel Seeds
Psyllium
Watermelon Kernels
Coriander Seeds
Herbs & Other Products
 
 
Products   Conventional Products   Amaranth Seeds
Amaranth Seeds Amaranth Seeds Amaranth Seeds

Commercial Varieties Commercial Varieties
Organic Pesticide Analysis Average Nutritional Value
We can offer you the following varieties
Name Purity Other Aspects
Grade Machine/ Sortex Cleaned 99.95 % Mositure: 9-12%
Grade Machine/ Sortex Cleaned (Premium Quality) 99.99 % Organic Products are 100% Free from Pesticide Residue

Packaging Packaging

We can offer the following packaging options:

 
Type of Bags Quantity
New Multi Wall Paper Bag 25 lb/11.34 Kg or 50 lb/ 22.68 kg
P. P. Bag 55.12 lb / 25 kg or 110.23 lb / 50 kg
Jute Bag 110.23 lb / 50 kg
Custom Requirement Kindly click below to enlist your custom requirement in Quotation Cart

Container Container

We can offer the following packaging options:

 
Type of Container Quantity
20 Feet 22 - 24 Metric Tonne
40 Feet 26 Metric Tonne

Amaranth Seed - New Crop new crop

Amaranth Seed - New Crop

Organic Amaranth :

  OCTOBER - NOVEMBER

Conventional Amaranth :

  February - March


Overview overview

  Amaranth Seeds: History
Amaranth is an old cultivated crop originating on American continent. The Aztecs, Incas and Mayas considered amaranth as their staple food together with maize and beans. Amaranth was first introduced as an ornamental plant in Europe in the 16th century. Different species of amaranth spread throughout the world during 17th, 18th and 19th century. In India, China and under the harsh conditions of Himalayas this plant became important grain and/or vegetable crop.


  Amaranth Seeds: Uses
Amaranth is used as an ingredient primarily in bread, pasta, baby's food, instant drinks, etc. For such purposes seeds have to undergo various processing technologies - boiling, swelling, flaking, extrusion, puffing, roasting, grinding, sprouting, etc. The most common product is flour, whole amaranth seeds in breads, müsli bars, breakfast food and porridges, pastas and biscuits and cookies. Leaves and stems are interesting vegetable suitable for soups, salads or other meals.


  Amaranth Seeds: Growth Habits
Amaranth is an annual plant with C4 type of photosynthesis. Depending on species amaranth leaves vary in shape, size and colour (green, red, purple). This plant can grow up to 3 m. Its stem, sometimes branched, is terminated by branched inflorescence (panicle). Inflorescence is usually indeterminant and reaches different lengths. Basic unit in inflorescence is called glomerulus containing female, male or both flowerets. Seed has lenticular shape (1-2 mm). Organic Amaranth shows a high coefficient of propagation.


  Climate
 
The most optimal are humid and well-structured soils but the crop tolerates any soil conditions.
 
Amaranth is thermophilous plant and especially for germination higher temperature of soil is necessary; otherwise older plants tolerate even short-term frost.
 
This crop is resistant to drought thus it does not require as much moisture as other crops.
 
The only exception is germination stage and first couple of weeks in growing season until strong root system is established.
 
Dry and warm weather is welcome at harvest time to press losses of crop on minimum.