Amaranthus tricolor Facts for Kids

Quick facts for kids Amaranthus tricolor

Scientific classification
Genus:	Amaranthus
Species:	tricolor
Synonyms
List Amaranthus amboinicus Buch.-Ham. ex Wall. Amaranthus bicolor Nocca ex Willd. Amaranthus cuspidatus Vis. Amaranthus dubius Mart. nom. inval. Amaranthus flexuosus Moq. Amaranthus gangeticus L. Amaranthus inamoenus Willd. Amaranthus incomptus Willd. Amaranthus japonicus Houtt. ex Willd. Amaranthus japonicus Houtt. ex Steud. Amaranthus lanceolatus Roxb. Amaranthus lancifolius Roxb. Amaranthus lividus Roxb. nom. illeg. Amaranthus mangostanus Blanco Amaranthus melancholicus L. Amaranthus oleraceus Roxb. Amaranthus polygamus Roxb. Amaranthus rotundifolius Moq. Amaranthus salicifolius H.J.Veitch Amaranthus tristis L. Blitum gangeticum Moench Blitum melancholicum Moench Glomeraria bicolor Cav. ex Moq. Glomeraria tricolor (L.) Cav.

Amaranthus tricolor, known as edible amaranth, is a species of flowering plant in the genus Amaranthus, part of the family Amaranthaceae.

The plant is often cultivated for ornamental and culinary purposes. It is known as bireum in Korea; tampala, tandaljo, or tandalja bhaji in India; callaloo in the Caribbean; and Joseph's coat in other areas, after the biblical figure Joseph, who is said to have worn a coat of many colors. Although it is native to South and South-East Asia, A. tricolor is one of several species of amaranth cultivated in warm regions across the world. Cultivars have striking yellow, red, and green foliage.

Amaranthus gangeticus
Culinary uses
- China
- Korea
In culture
See also

Amaranthus gangeticus

Amaranthus gangeticus is considered a synonym of A. tricolor, but has been recognized as a separate species in the past. A. gangeticus is also known as elephant-head amaranth. It is an annual flowering plant with deep purple flowers. It can grow to 2–3 feet (0.61–0.91 m) tall. In Bangladesh, it has been used as a leafy vegetable. It may inhibit calcium retention in rice-based diets.

Culinary uses

Amaranthus tricolor, illustration from the Japanese agricultural encyclopedia Seikei Zusetsu (1804)

The leaves and stems may be eaten as a salad vegetable. In Africa, it is usually cooked as a leafy vegetable. It is usually stir fried or steamed as a side dish in both China and Japan.

China

In China, it is referred to as xiàncài (simplified Chinese: 苋菜; traditional Chinese: 莧菜) and is often stir-fried with garlic and salt.

Korea

In Korea, the plant is referred to as bireum (비름). Small-leaved, reddish-stalked chambireum (참비름, "true bireum") is used as a namul vegetable in Korean cuisine. Considered a san-namul (wild green) that grows abundantly in the countryside, it tends to be foraged rather than planted and harvested. It has an earthy and nutty flavor, and goes well with both gochujang- and soup soy sauce-based seasonings, and bori-bap (barley rice).