Taste
Amaranth dubius has a mildly nutty and slightly sweet flavor, with subtle earthy undertones. Their tender taste adds a subtle richness to dishes, making them versatile for various culinary applications.
Color & Texture
The leaves are a vibrant green with striking purple accents, showcasing a beautiful contrast. Their soft texture contributes a gentle crunch, enhancing the overall mouthfeel of culinary creations.
How to Use
Amaranth dubius can be used fresh in salads or as a garnish, adding a mild nutty flavor and color contrast. It also works well when sautéed, steamed, or added to soups and stews. For the best results, use it early in the cooking process to preserve its delicate texture and flavor.
10.0$/15g
Product Documentation
Approximately 0.5g
Equivalent to $0.33
Approximately 1g
Equivalent to $0.67
Approximately 15g
Equivalent to $10.0
Taste, texture & usage
Taste
Amaranth dubius has a mildly nutty and slightly sweet flavor, with subtle earthy undertones. Their tender taste adds a subtle richness to dishes, making them versatile for various culinary applications.
Color & Texture
The leaves are a vibrant green with striking purple accents, showcasing a beautiful contrast. Their soft texture contributes a gentle crunch, enhancing the overall mouthfeel of culinary creations.
How to Use
Amaranth dubius can be used fresh in salads or as a garnish, adding a mild nutty flavor and color contrast. It also works well when sautéed, steamed, or added to soups and stews. For the best results, use it early in the cooking process to preserve its delicate texture and flavor.
Storage and shelf life
Storage Conditions:
- Refrigeration: To keep fresh leaves, store them in a plastic bag or airtight container in the refrigerator.
- Moisture: It's essential to ensure the leaves are a little humid before storing them to prevent them from withering, but avoid storing wet leaves as they tend to decay quickly in cold conditions.
Storage Duration: When stored properly in the refrigerator, leaves will last between 7 and 14 days.
