Amaranth, commonly known as “Rajgira” in India, refers to a group of plants in the Amaranthus genus, and it’s also used to describe the edible grains and leaves of these plants. Amaranth has been cultivated for thousands of years, primarily for its nutritious seeds and leaves. In Indian cooking, amaranth seeds and leaves are used in various dishes. Amaranth seeds are often popped like popcorn or ground into flour for making flatbreads. The leaves, known as “amaranth greens” or “chaulai saag,” are used in curries, stir-fries, and soups. It is valued for its nutrition, versatility, and gluten-free nature in Indian cuisine.