Below is a list of all known varieties for Amaranth. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Chinese Spinach (Amaranth) | A specific group of amaranth cultivars (*Amaranthus tricolor*) prized in Asian cooking for their tender shoots and mild flavor. |
| Garnet Red Amaranth | A striking ornamental variety also grown for its young, dark red leaves, which provide a deep color and mild, earthy flavor. |
| Green Leaf Amaranth (Callaloo) | A general term for edible amaranth varieties with green leaves, used similarly to spinach, popular in Caribbean and African cuisine. |
| Hopi Red Dye Amaranth | A variety traditionally grown for its dark red pigment, but whose young leaves are also edible, offering a rich color to salads. |
| Love-Lies-Bleeding Amaranth | An ornamental variety with long, drooping red flower tassels; the leaves are edible, with a slightly acidic flavor. |
| Micro Amaranth | Tiny, edible seedlings harvested shortly after germination; prized for their delicate texture and intense, slightly spicy flavor in salads and garnishes. |
| Red Leaf Amaranth | A variety cultivated for its leaves, which feature vibrant red coloration, often used as a cooked green or a colorful garnish. |
| Splendens Amaranth | A group known for its highly pigmented red and yellow leaves, often used for color and flavor in Southeast Asian dishes. |
| Tampala Amaranth | A variety whose young leaves and stems are used as a spinach-like cooked green; tender and fast-growing. |
| Tricolor Amaranth (Joseph’s Coat) | A variety featuring dramatic splashes of red, yellow, and green on its leaves; often used as a stunning cooked green or decorative element. |
| Velvet Curtains Amaranth | A variety with deep magenta, velvety leaves, used for both its edible greens and its strong visual appeal. |