Also known as Chinese spinach or callaloo in Caribbean cooking, amaranth is a tall plant with broad leaves that produces thousands of tiny seeds; both leaves and seeds are edible. The green leaves are sturdy and have a good, slightly sweet flavour. They can be cooked or eaten raw in salads.
Amaranth seeds and flour can be found in health-food shops as well as in some Caribbean and Asian grocers.
Cook and serve amaranth leaves in a similar way to spinach or Swiss chard - boiled, steamed or fried. They only need brief cooking. The seeds, which are rich in protein and calcium with a mild peppery flavour, are used as a cereal or can be ground into flour.