The seeds of many varieties of Amaranth are a high-protein grain and part of a nutritious diet in many parts of the world. The Amaranth is an especially valued food and sacred substance in the indigenous cultures of Central and South America. It was wild-harvested for centuries before being domesticated around 4,000 BC in central Mexico and spreading to many other regions, including the Southwestern United States.
The Aztecs regarded Amaranth as a precious substance and received Amaranth tribute payments from provinces surrounding their empire. The flowering amaranth was part of altar offerings and ceremonies.
The leaves and seeds were mixed with honey or agave and consumed or otherwise offered ritualistically in honor of Xiuhtecuhtli, a fire god. In the Hopi tribe, the red color of the “komo” Amaranth was used to make “piki” wafers. These wafer-like breads were eaten ceremonially to invoke the Katsinas, the benevolent beings who dwell in mountain springs and lakes and bring elemental blessings.
Richly saturated “jewel” colors are a notable feature in this family, such as the Globe Amaranth, Celosia, Cockscomb, as well as the Love Lies Bleeding. Dye substances are derived from several varieties of Amaranth, the most notable being the Hopi Dye Amaranth, Amaranthus cruentas. It is used by the Hopi for its strong penetrating color to imbue fabric as well as ceremonial food with various hues of red. This “bleeding out” quality of the Amaranth is truly a part of its signature, suggesting a transcendent spirituality, a streaming blood-like essence that moves beyond form, to release or “sacrifice” its substance.