Red spinach is a member of the plant family Amaranthaceae, which includes nearly 2,500 species ranging from spinach to beetroot to grains such as amaranth and quinoa. Belonging to the Amaranthus genus, red spinach is nearly identical to its green cousin Amaranthus viridis, also known as slender amaranth.
It is also used in Kerala cuisine to make cheera aviyal, in which the stems and leaves of red spinach are used to make a tangy curry eaten with rice, as well as coconut-laced thoran. Being such a versatile ingredient, red spinach is also increasingly finding its place in contemporary cooking
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