Callaloo (Amaranth)
Latin Name: Amaranthus cruentus, Amaranthus viridis, and sometimes as Chinese Spinach Amaranthus dubius, Amaranthus tricolor, and others (see PFAF Amaranthus Chart)
Other Names: Chinese Spinach, Yin Choy (Cantonese), Xian Cai (Mandarin), Spleen Amaranth
A rich amaranth green that varies from green to red. Greens are typically cooked down to be rich in flavor and melt-in-your-mouth tender. They are very similar to spinach but with a much more resilient growth habit.
There are so many different varieties of amaranth greens that are grown and enjoyed around the world. Chinese Spinach or Callaloo are often referred to interchangeably, but Chinese Spinach tends to refer to a red or mostly red leaf, while amaranths referred to as Callaloo are often green.
Callaloo is a Caribbean dish that is traditionally made with the callaloo greens of the Dasheen / Elephant Ear / Taro plant, which is in a totally different plant family. But true callaloo greens only grow in tropical regions and sourcing them can be difficult. So many Caribbean communities use whatever native amaranth greens are growing locally and refer to them as callaloo greens.
DIGGING DEEPER
Callaloo Amaranth Greens from Southern Exposure Seed Exchange (Amaranthus viridis)
Organic Jamaican Callaloo (Amaranth) from Fruition Seeds (Amaranthus cruentus)
