Two key points for amaranth. First, it has that very distinct earthy smell and flavor that is unique to beets. I don't mind this as I really like beets, but it will permeate your entire dish. Second, it doesn't cook up very much in volume like pasta, cereals, or rice.

I've found that I like it best with fruits or sweet type dishes, or as a cereal dish, rather than a savory dish.

I'm from Perú, I grow up between the farmer and the city high in the mountains. So I'm very familiar with the look and smell of amaranth ( kiwicha in Inka language). The product seems Great quality! No rocks or others adds like barks, also smells perfect!( I saw a comment mentioned pesticides (?). Well smells just like pure fresh amaranth to me. Amaranth has an earthy smell. If you had amaranth before and you are familiar with, you will be happy with your purchase. Also is a great deal for the price. I'm planning and make some granola bars and some kiwicha drinks. I'm So happy for finding this great deal for the price with a high quality.

Good quality. Not as earthy tasting as another kind I purchased before. Love it with raisins added 5 minutes left to boil. Even better when boiled with cinnamon sticks then blended with honey and unsweatened almond milk.

So I'm biased because I love Amaranth and living in SoCal without a car means it's hard to get my hands on. I started googling around to buy online at one point and was amused to find Amazon sold grain but decided to go ahead. So I bought 20 lbs of quinoa and 10 lbs of amaranth from this seller about a year ago, give or take. The quality is fine (grain is grain), shipping was reasonable given it weights 30 lbs, and I've been eating it all year. Still have some left, but it'll be time for another order in a few months.

Amaranth is great as a replacement for malt-o-meal or cream-o-wheat for the nutrition conscious, as a replacement for rice in many dishes, and I've even used it to make risotto with some home-grown mushrooms and asparagus. Quinoa has a more rice-like and less hot cereal-like texture than amaranth, but I prefer amaranth's flavor. They're both good though.

For best results, dry toast in a cast-iron skillet (either grain) before cooking like rice. (I use 3:2 ratio water:grain for quinoa and 2:1 ratio for amaranth)

Get used to the taste people...these are two of the only complete proteins found in the plant world, and as our planet gets more and more overcrowded we're going to be eating this and tilapia instead of meat. I, for one, won't mind!

One word of warning: it comes in a non-resealable bag, so get some jars or old 2 liter soda bottles/milk cartons for storage. Should keep 1-2 years at room temperature or indefinitely frozen.

I mix a 1/8 cup of this into my daily smoothie with all kinds of other powerhouse nutritions foods and I'm feeling better all the time.