Amaranth [AM-ah-ranth] was a principle food of the Aztecs. It has a slightly peppery, molasses-like flavor with a faint nuttiness. The grains (or seeds) are tiny, shiny, and can be yellow and black. They’re so small that they seem almost lost when served alone as a side dish. But amaranth is good as a thickener in soups because, when cooked, it has a slightly gummy texture, like okra. Try amaranth flour, along with wheat berries, in Wheat Berry Bread.