amaranth (लट्टेको साग)
About amaranth (लट्टेको साग)
In Nepal, amaranth, known locally as 'Latte Saag' (for the leaves) and 'Marsa' or 'Ramdana' (for the seeds), is a familiar food. It is not as widely consumed as staple grains like rice or maize, but it holds a significant place in traditional Nepali diets, especially within certain communities. The leaves are a popular green leafy vegetable, particularly enjoyed in the summer months when they are abundant. The seeds are used in fasting foods, porridge, and other traditional dishes. Amaranth's nutritional value makes it a valuable addition to the Nepali diet, addressing issues of protein and micronutrient deficiency which can be prevalent in some areas of the country. Its ease of cultivation also makes it a suitable crop for small-scale farmers in the varied Nepali landscapes. It is gaining popularity in modern days due to its health benefits and gluten-free nature.
Nutritional info
These are the major micro nutrients found in amaranth
Seasonality
Amaranth's seasonality in Nepal is largely dependent on altitude and regional variations. However, the most common pattern is: * **Leaves (Latte Saag):** Primarily available during the warmer months, from late spring to late summer (approximately April to September). These are harvested when the plants are young and the leaves are tender. * **Seeds (Marsa/Ramdana):** Harvested in the late summer or early autumn (approximately August to October) when the plants have matured and the seeds are ripe. The timing can slightly vary based on the specific region and altitude of cultivation in Nepal.
History
The history of amaranth in Nepal is deeply rooted in its indigenous agricultural practices. It has been cultivated and consumed for centuries, although specific written records detailing its exact introduction and history are scarce. It's likely that amaranth reached Nepal through trade and migration routes from its origins in Central and South America. Traditionally, it was a valuable crop for subsistence farming, providing both nutritious leaves and seeds. The seeds were particularly important for rituals, fasting and for making dishes during festivals. Amaranth has been a part of the diets of various ethnic groups in Nepal for long and has traditional significance. In more recent years, as awareness about its health benefits has grown, it is becoming more popular in urban areas too.