Amaranth Indian Red · Heirloom · Organically Grown · Non-GMO · Origin: India / Asia / Africa / South America
Bring vibrant color and traditional flavor to your garden with Heirloom Indian Red Amaranth, a beautiful leafy vegetable treasured across India, Asia, Africa, and South America. Known for its striking deep-red leaves and tender stems, this heirloom variety has been grown for generations and remains a favorite in home gardens for its fast growth, abundant harvests, and versatility in the kitchen.
At Inherited Seeds, we preserve heirloom varieties so future generations can continue enjoying authentic flavors and gardening traditions.
Plant Profile
- Plant Type: Annual leafy vegetable
- Scientific Name: Amaranthus tricolor / Amaranthus dubius (regional strains may vary)
- Days to Harvest: ~25–40 days for baby leaves
- Plant Height: 18–48 inches
- Growth Habit: Upright, bushy
- Sun Requirements: Full sun to partial shade
- Soil Preference: Well-draining fertile soil
- Difficulty Level: Easy
International & Regional Names
- English: Red Amaranth, Red Leaf Amaranth, Chinese Spinach, Joseph's Coat Amaranth
- Botanical: Amaranthus tricolor
- Hindi: Lal Chaulai (लाल चौलाई)
- Telugu: Thotakura (తోటకూర)
- Tamil: Sivappu Thandu Keerai (சிவப்பு தண்டு கீரை), Sigappu Keerai
- Kannada: Dantina Soppu
- Malayalam: Cheera (ചീര)
- Marathi: Lal Math (लाल माठ)
- Gujarati: Lal Bhaji (લાલ ભાજી)
- Punjabi: Lal Chaulai
- Bengali: Lal Shaak (লাল শাক)
- Urdu: Lal Saag
- Sinhala: Thampala
- Indonesian/Malay: Bayam Merah
- Chinese: Hong Xian Cai (红苋菜)
- Japanese: Hiyu
- Filipino: Kulitis
- African regions: African Spinach
- Caribbean: Callaloo
Why Grow Indian Red Amaranth?
- Authentic heirloom variety passed through generations
- Open-pollinated and non-GMO
- Fast-growing and easy to grow
- Produces multiple harvests from a single planting
- Heat tolerant and productive during warm weather
- Suitable for raised beds, garden rows, and containers
- Beautiful ornamental red foliage with edible leaves
- Popular in traditional Indian, Asian, African, and Caribbean cooking
Culinary Uses
Indian Red Amaranth has tender leaves with a mild earthy flavor and delicate sweetness. Young leaves are especially soft and flavorful and are widely used in traditional dishes around the world.
- Indian stir-fries and curries
- Andhra-style Thotakura Pappu
- Leafy vegetable sauté dishes
- Dal recipes
- Soups and stews
- Smoothies and juices
- Mixed greens and salads (young leaves)
- Caribbean callaloo recipes
- Asian vegetable dishes
How to Grow
Sow seeds directly outdoors after frost danger passes, or start indoors for an earlier harvest.
- Planting Depth: 1/8–1/4 inch
- Seed Spacing: 2–4 inches
- Row Spacing: 12–18 inches
- Germination Time: 5–10 days
- Ideal Germination Temperature: 70–85°F
- Keep soil evenly moist during early growth
- Thin plants for better airflow
- Successively sow every 2–3 weeks for continuous harvests
- Harvest young leaves frequently — regular harvesting encourages additional growth
- Cut outer leaves first and allow center growth to continue producing
Seed Quality Promise
- Heirloom & open-pollinated
- Non-GMO
- Organically grown
- Carefully selected for home gardeners
Perfect For
- Home gardeners seeking authentic heirloom varieties
- Cooks exploring Indian, Asian, African, and Caribbean cuisines
- Gardeners wanting fast-growing, heat-tolerant leafy greens
- Anyone looking for a beautiful ornamental edible plant