In short
Whole grain kiwicha flour is milled from the entire amaranth seed (germ, bran and endosperm) rather than a sifted, refined fraction. Declared as 100% whole kiwicha flour, it keeps the oil, fiber and minerals that refining sifts out, and it’s a traditional Andean food.
What is whole grain amaranth flour?
Flour milled from the complete seed, with nothing removed. Refined flours have the germ and bran sifted out, which lengthens shelf life and lightens the color but takes most of the fat-soluble vitamins, minerals and fiber with them.
With amaranth this matters more than with wheat, because the seed is so small that the germ makes up a proportionally larger share of it. An amaranth seed is roughly a millimeter across, and its germ accounts for around a quarter of the seed’s weight, against a few percent in wheat. Refining amaranth removes a large fraction of what makes it worth eating.
What makes this flour different
“Whole” is declared, not implied
It’s declared as 100% whole kiwicha flour. Most amaranth flours don’t state whether they’re whole or refined.
Fine, even though it’s whole
Amaranth seeds are tiny, so even a whole-seed mill gives a fine-textured flour, far smoother than whole wheat flour.
B vitamins listed
The seller lists B1 (thiamine), B2 (riboflavin) and B5 (pantothenic acid). They sit mostly in the germ, which is the first part a refined flour loses.
Taste profile
Fuller and nuttier than refined amaranth flour, with a deeper toasted note from the germ. It’s slightly darker in color too.
How to use it
Serving
One tablespoon (10 g) as a daily addition, or by recipe weight in baking at 20–30% substitution.
Ways to use it
| Use | How |
|---|---|
| Porridge | 30 g in 200 ml milk, simmered 5 min |
| Baking | 20–30% of the flour weight |
| Smoothies | 10 g |
| Family drinks | 1 tbsp in warm milk |
| Soups | 1 tbsp as a thickener |
| Pancakes | 25% of the flour |
Where it comes from
Peru. Kiwicha is grown across the Andean valleys and has been eaten in the Andes for thousands of years.
Who it’s for
A good fit if you want the whole seed rather than a refined fraction, like a nuttier, darker flour, or want more fiber in your baking.
Look elsewhere if you want a long shelf life or a very pale crumb: refined flours do both better.
Nutrition
Reference values for whole amaranth flour, per 100 g. The label on the pack may differ slightly.
| Energy | About 370 kcal |
|---|---|
| Protein | About 14 g |
| Carbohydrate | About 65 g |
| of which fiber | About 7 g |
| Fat | About 7 g |
| Calcium | About 160 mg |
| Iron | About 7 mg |
| Magnesium | About 250 mg |
| Vitamin B1 (thiamine) | Present |
| Vitamin B2 (riboflavin) | Present |
| Vitamin B5 (pantothenic acid) | Present |
Specifications
| Botanical name | Amaranthus caudatus |
|---|---|
| Ingredients | 100% whole kiwicha flour |
| Milling | Whole seed |
| Gluten | None |
| Net weight | 250 g / 8.8 oz |
| Flavor | Nutty, lightly toasted |
| Origin | Peru |
Whole vs refined amaranth flour
| Whole amaranth flour | Refined flour | |
|---|---|---|
| Germ and bran | Retained | Removed |
| Fiber | Full | Reduced |
| B vitamins | Retained | Mostly lost |
| Minerals | Full | Reduced |
| Fat | About 7% | Lower |
| Shelf life | Shorter | Longer |
| Color | Darker | Paler |
| Flavor | Fuller, nuttier | Milder |
Storage
Keep it airtight, cool, dry and dark. Whole grain flours go rancid faster than refined ones because the germ’s oils are still in them. Use within four to six months, or refrigerate in a sealed jar.
Questions
What is whole grain amaranth flour?
Flour milled from the complete seed (germ, bran and endosperm) with nothing sifted out. It keeps the fiber, minerals and B vitamins that refining removes.
Why does whole grain flour spoil faster?
Because the germ contains oils that oxidize. Refining removes them, which is why white flour lasts far longer. Keep whole flours sealed, cool and dark, and buy sizes you’ll finish.
Is kiwicha the same as amaranth?
Yes. Kiwicha is the Peruvian name for Andean amaranth, Amaranthus caudatus. In English it’s usually sold as amaranth, which is why you’ll see both names on this page.
What B vitamins does amaranth contain?
The seller lists B1 (thiamine), B2 (riboflavin) and B5 (pantothenic acid). They’re concentrated in the germ, which is why whole-seed milling keeps them.
How much iron and calcium does amaranth flour contain?
About 7 mg of iron and 160 mg of calcium per 100 g, as reference values for whole amaranth flour. The label on the pack may differ slightly.
Can I make porridge from amaranth flour?
Yes. Simmer 30 g in 200 ml of milk or water for about five minutes, stirring. It’s a traditional Andean breakfast.
Is whole grain amaranth flour gritty?
No. Amaranth seeds are tiny, so even a whole-seed mill gives a fine texture, far smoother than whole wheat flour.