Amaranth Purple

Amaranth Purple is a reddish-rose colour that is a representation of the colour of the flower of the amaranth plant.

There are other varieties of amaranth that have other colours of amaranth flowers.

These are Amaranth pink, Radical red (bright amaranth pink) and Amaranth deep purple.

“Amaranth” derives from Greek ἀμάραντος (amárantos), “unfading”, with the Greek word for “flower”, ἄνθος (ánthos), factoring into the word’s development as amaranth, the unfading flower.

Amarant is an archaic variant.

The name was first applied to the related Celosia (Amaranthus and Celosia share long-lasting dried flowers), as Amaranthus plants were not yet known in Europe.

Amaranth species are cultivated and consumed as a leaf vegetable in many parts of the world.

Four species of Amaranthus are documented as cultivated vegetables in eastern Asia.

In Bantu regions of Uganda and western Kenya is a common vegetable and goes with all starch dishes.

In Botswana cooked as a staple green vegetable.

In the Caribbean the leaves are sautéed with onions, garlic, and tomatoes, or sometimes used in a soup called pepperpot soup.

In Greece, green amaranth is a popular dish called βλήτα, vlita or vleeta.

It is boiled, then served with olive oil and lemon juice like a salad, sometimes alongside fried fish.

Greeks stop harvesting the plant (which also grows wild) when it starts to bloom at the end of August.

Several species are raised for amaranth “grain” in Asia and the Americas.

Amaranth and its relative quinoa are considered pseudocereals because of their similarities to cereals in flavor and cooking.

The first recorded use of amaranth purple as a colour name in English was in 1912.

Hex code on mom2B stock: #AB274F