Amaranthus

Amaranthus is a genus of herbaceous and annual plants belonging to the Amaranthaceae family. The name Amaranthus comes from the Greek ἁμάpαvτos which means 'flower that does not wither', referring to the bracts of the inflorescence. Currently, its species are distributed throughout most of the regions with a temperate and warm climate, possibly dispersed by humans. Several of them are traditionally cultivated in Central South America to use their seeds or leaves as food (see kiwicha/amaranth); others are grown as ornamentals. Some of them are widespread weeds in crops, in some cases, such asA. retroflexus, difficult to eradicate.

The genus includes 565 described species. After the latest revisions, today 70 species are accepted, 40 of which are native to America. It is related to the genus Celosia.

Description

Amaranth is a herbaceous plant or shrub that is annual or perennial throughout the genus. The flowers vary interspecifically due to the presence of 3 or 5 tepals and stamens, while the structure of the 7-pore pollen grain remains constant. throughout the family. Species throughout the genus contain concentric rings of vascular bundles, and fix carbon efficiently with a C4-type photosynthetic pathway. Leaves are approximately 6.5-15 centimeters (2+1⁄ 2-6 inches) and oval or elliptical in shape that are opposite or alternate in all species, although most leaves are entire and simple with entire margins.

Amaranth has a primary root with secondary fibrous root structures that extend deeper. The inflorescences are shaped like a large panicle that varies from terminal to axial, in color and sex. The fluoresce tassel is erect or bent and varies in width and length between species. The flowers have radial symmetry and are bisexual or unisexual, with a very small, bristly perianth and pointed bracts. Species in this genus are moneecious (e.g. A. hybridus) or dioecious (e.g. A. palmeri). Fruits have the shape of a capsule called unilocular pixdio that opens at maturity. The upper part (operculum) of the unilocular pixdio releases the urn that contains the seed. The seeds are circular in shape, 1 to 1.5 millimeters in diameter and They vary in color with a shiny, smooth seed coat. The panicle is harvested 200 days after cultivation with approximately 1,000 to 3,000 seeds harvested per gram.

Classification

The genus Amaranthus is classified in the family Amaranthaceae, within which it is assigned to the subfamily Amaranthoideae, in the tribe Amaranthae and the subtribe Amaranthinae.

The most recent organization of the genre was proposed by Mosyakin & Robertson (1996) and includes three subgenera: Acnida, which groups dioecious species, Amaranthus and Albersia, both with monoecious species, distinguished by the type of inflorescence and the dehiscence of the fruit. The first two subgenera were previously established by Robertson (1981) and the last was segregated from the section Blitopsis of the subgenus Amaranthus.

History

The species of amaranth called coime (Amaranthus cruentus) in Tarija was a plant of high consideration in pre-Columbian peoples. Archaeological samples of amaranth grains, found in Tehuacán, State of Puebla (Mexico), indicate that this species probably originated in North America. Grain production was at its peak during the Mayan and Mexica periods in North and Central America. The Mayans used it as a high-yield crop, especially appreciating its nutritional value. The Aztecs knew it as “huautli”. In pre-Hispanic times, amaranths were planted along with other plants in the chinampas, since it was used as food for entire families and was consumed by all social strata.

The variety Amaranthus caudatus or kiwicha was domesticated in the Andean area of Peru. Etymologically, "kiwicha" It means 'little giant' in Quechua; or "little warrior". The available historical evidence indicates that it was cultivated and used by pre-Inca Andean civilizations between 3,000 and 5,000 BC. There are archaeological finds of this crop in Caral and Nazca in Peru, and in Tarapacá, Calama and Arica in Chile. Besides. The oldest discovery was found in an Andean tomb located in Peru 5,000 thousand years ago, it played a very important role for the Inca civilization, who considered it a sacred and high-value food.

Amaranth was a widely consumed and highly appreciated food. It was part of the religious, healing and social rituals of pre-Columbian cultures in Latin America. It was part of the offerings that were given to the gods, rulers and the dead in the tombs. For example, on special occasions, ground or roasted amaranth was mixed with maguey honey and the resulting paste was used to model figurines of animals, warriors, elements of nature or everyday life as a treat and, of course, deities such as the god of war, Huitzilopochtli. At the end of the cult ceremony, the figurines were cut and distributed among the attendees, who ate them. It was also used in sacrificial rites where they immersed the hearts so they could later bite them and make the offering to the Gods.

Its consumption was replaced by cereals upon the arrival of the Spanish as part of the colonization process, despite being a staple food for the population at that time. The colonizers brought the Christian religion, condemning any element reminiscent of indigenous rites, which resulted in amaranth being “demonized” and its cultivation, possession and consumption being prohibited in colonial times. This situation prevailed for centuries and the consequence was its disappearance.

Symbolism

Amaranth is a symbol of immortality. The ancient magicians attributed great properties to the crowns made with this flower and, among others, the virtue of providing those who used them with favor and glory. It should be noted that this vision is from the European continent, since in the region where was cultivated, it was only a grain, although highly valued for its already known nutritional value.

Uses

It is commonly used in the preparation of Mexican sweets, such as alegria.

Chemical composition

The amaranth grain contains components that can be antinutrient factors, such as polyphenols, saponins, tannins and oxalates. Cooking reduces the content and antinutrient effect of these compounds.

Taxonomy

The genus was described by Carlos Linnaeus and published in Species Plantarum, vol. 2 P. 989–991 in 1753. The type species is: Amaranthus caudatus L.

Etymology

Amaranthus: generic name that comes from the Greek ἀμάραντος, Latin Amarantus, which means " flower that does not wither.

Featured species

Complete list of all taxis Amaranthuswith the accepted, the synonyms and the unresolved, The Plant List.