amaranth

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am·a·ranth

 (ăm′ə-rănth′)
n.
1.
a. Any of various annual plants of the genus Amaranthus having dense green or reddish clusters of tiny flowers and including weeds, ornamentals, and species cultivated for their edible leaves and seeds. Also called pigweed.
b. The small edible seeds of several of these species.
2. An imaginary flower that never fades.
3. A deep reddish purple to dark or grayish, purplish red.
4. A dark red to purple azo dye.

[New Latin Amaranthus, genus name, alteration of Latin amarantus, from Greek amarantos, unfading : a-, not; see a-1 + marainein, to wither; see mer- in Indo-European roots.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

amaranth

(ˈæməˌrænθ)
n
1. poetic an imaginary flower that never fades
2. (Plants) any of numerous tropical and temperate plants of the genus Amaranthus, having tassel-like heads of small green, red, or purple flowers: family Amaranthaceae. See also love-lies-bleeding, tumbleweed, pigweed1
3. (Cookery) a synthetic red food colouring (E123), used in packet soups, cake mixes, etc
[C17: from Latin amarantus, from Greek amarantos unfading, from a-1 + marainein to fade]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

am•a•ranth

(ˈæm əˌrænθ)

n.
1. any plant of the genus Amaranthus, some species of which are cultivated as food and some for their showy flower clusters or foliage.
2. an imaginary flower that never dies.
3. a purplish red, water-soluble powder, C20H11N2O10Na3, used as a dye.
[1545–55; < Latin amarantus, alter. of Greek amáranton unfading flower, n. use of neuter singular of amárantos=a- a-6 + -marantos, v. adj. of maraínein to fade]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.amaranth - seed of amaranth plants used as a native cereal in Central and South Americaamaranth - seed of amaranth plants used as a native cereal in Central and South America
caryopsis, grain - dry seed-like fruit produced by the cereal grasses: e.g. wheat, barley, Indian corn
2.amaranth - any of various plants of the genus Amaranthus having dense plumes of green or red flowersamaranth - any of various plants of the genus Amaranthus having dense plumes of green or red flowers; often cultivated for food
Amaranthus, genus Amaranthus - large widely distributed genus of chiefly coarse annual herbs
Amaranthus albus, Amaranthus graecizans, tumbleweed - bushy plant of western United States
Amaranthus caudatus, love-lies-bleeding, velvet flower, tassel flower - young leaves widely used as leaf vegetables; seeds used as cereal
Amaranthus cruentus, Amaranthus hybridus erythrostachys, Amaranthus hybridus hypochondriacus, gentleman's-cane, purple amaranth, red amaranth, prince's-feather, prince's-plume - tall showy tropical American annual having hairy stems and long spikes of usually red flowers above leaves deeply flushed with purple; seeds often used as cereal
Amaranthus hypochondriacus, pigweed - leaves sometimes used as potherbs; seeds used as cereal; southern United States to Central America; India and China
herb, herbaceous plant - a plant lacking a permanent woody stem; many are flowering garden plants or potherbs; some having medicinal properties; some are pests
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
References in periodicals archive ?
The meal continues with a choice of lamb rack with Peruvian pumpkin loche as well as kiwicha and a coriander marinade or chaufa rice.
Mattila, "Flavonoids and other phenolic compounds in Andean indigenous grains: quinoa (Chenopodium quinoa), kaniwa (Chenopodium pallidicaule) and kiwicha (Amaranthus caudatus)," Food Chemistry, vol.
Over the next few years, his farm could be ready with koshihikari (Japanese rice), buckwheat, black corn, purple corn, rainbow corn, teff (an Ethiopian grain), kiwicha (a Peruvian heirloom variety grain), numerous lentils, spices, exotic flours and cold-pressed oils.
In "LIMA Cookbook: Peruvian Home Cooking" Chef Martinez has compiled a beautifully and profusely illustrated cornucopia of authentic Peruvian cuisine with recipes that range from Batido de Mango y Menta Freca (Mango and Fresh Mint Smoothie); Chonta Asada y Kiwicha (Broiled Hearts of Palm with Amaranth); Ceviche de Salmon aji Amarillo y Cancha (Salmon Ceviche with Yellow Aji and Cancha Corn); and Langostinos con Palta y Limon (Shrimp with Avocado and Lime); to Anticucho de Asado de Tira (Short Rib Anticuchos); Pachamanca de Gallina y Papas (Chicken and Potato Pachamancha); Cerdo con Chicha de Jora (Pork with Chicha de Jora); and Banana Carmelizada con Anis Estrella (Carmelized Banana with Star Anise).
Repo-Carrasco-Valencia R, Pena J, Kallio H, Salminen S (2009) Dietary fiber and other functional components in two varieties of crude and extruded kiwicha (Amaranthus caudatus).