This ancient Andean superfood was once banned by Spanish colonizers but is now returning.

Nature · Published 3 October 2026 Swipe more like this →

In short: Known as kiwicha to the Incas, Amaranthus caudatus is a resilient, high-protein grain that thrives at extreme altitudes. Though suppressed for centuries after the Spanish conquest in the 1500s, this versatile plant is gaining global recognition for its nutritional profile, which rivals the quality of milk protein.

Amaranthus caudatus, an annual flowering plant native to the high Andes, has been cultivated for thousands of years. It is uniquely adapted to its environment, standing as the only amaranth species capable of growing at altitudes exceeding 2,500 meters. The plant is highly recognizable for its dense, drooping flowering panicles—often red, white, or black—which can reach 90 centimeters in length. These red varieties derive their color from a high concentration of betacyanins, pigments that researchers are now exploring as potential non-toxic, natural food colorings to replace synthetic alternatives.

Nutritionally, the plant is a powerhouse. Its seeds are gluten-free and exceptionally rich in protein, containing essential amino acids like lysine that are frequently missing in other plant-based sources. Because its protein quality is comparable to casein, it is particularly beneficial for children and pregnant women. Beyond its seeds, the plant serves as a critical resource for Andean farmers; during dry seasons, the remaining plant material, or stover, acts as an essential fodder for livestock. Its adaptability extends to its growth requirements, as it is a C4 plant that can tolerate both wet and dry conditions once established.

The history of the crop is marked by disruption. Following the arrival of the Spanish in the 1500s, traditional kiwicha cultivation was largely replaced by wheat and barley. However, the plant is currently experiencing a resurgence. Beyond its traditional home in the Andes, significant plantings have been observed in countries including India, China, Kenya, and Mexico. Whether popped like popcorn, ground into flour for bread and pasta, or used in traditional sweets like alegria, Amaranthus caudatus is slowly transitioning from a regional staple to a global contender in modern agriculture.

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