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Erbology
Organic Amaranth Seed Oil
Organic Amaranth Seed Oil
Organic Amaranth Seed Oil
Organic Amaranth Seed Oil

Organic Amaranth Seed Oil

  • Cert. organic

    Cert. organic

  • Cold-pressed

    Cold-pressed

  • Gluten-free

    Gluten-free

  • No additives

    No additives

  • Non-GMO

    Non-GMO

Clear
Organic Amaranth Seed Oil

A drizzle of regenerating amaranth oil does a lot for your metabolism, immunity and skin. Top your salad, yogurt or smoothie and let it do its magic.

  • One of the best plant sources of squalene
  • Cold-pressed from amaranth seeds
  • Recyclable amber glass bottle

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Ingredients

100% organic cold-pressed oil from amaranth seeds (Amaranthus sp. (L.).

Why you’ll love our amaranth seed oil

Erbology Amaranth Seed Oil is the best known plant source of squalene. When squalene and water fuse, oxygen is released into our body’s remotest cells to stimulate metabolism and boost immunity.

Not only high in squalene, but also vitamin E and omega-6 fatty acids, this powerful plant can help protect our body from the damaging free radicals and turn dull and tired-looking skin into a glowing, moisturised skin.

Read more about amaranth

Note: This product is not intended to diagnose, treat, cure or prevent any disease.

Directions

Amaranth oil has a distinctive nutty flavour. Enjoy one tablespoon daily in salad, pasta or yogurt. You can also apply a small amount to your skin and hair at night, to regenerate and moisturise.

Store in a cool, dark place. Not suitable for heating up.

Fennel and lentil salad recipe

Firstly, preheat the oven to 190º C ( 375º F). Then, prep your dressing. In a bowl, combine 1/4 cup amaranth oil, 1/4 cup grape seed oil, juice from two lemons, 1/2 tsp salt, a pinch of Sichuan pepper, a pinch of dried chilli pepper, and 4 to 5 finely chopped fresh mint leaves. Stir well and set aside.

Once your oven is heated, wrap four sweet potatoes in aluminium foil and bake for c. 40 mins. Cook one and 1/2 cup lentils using three and 1/2 cups water, strain once boiled. Slice and grill two medium fennel bulbs with a pinch of salt.

Heat a pan with 1 to 2 tbsp olive oil and cook 2 tbsp chopped dill and 1/4 cup chopped red onion for 3-4 mins. Your sweet potatoes are done once they are soft in the middle. Let cool, then peal and cut in medium cubes. 

Finally, in a large bowl, add five handfuls of mixed greens, cooked lentils, potato cubes, grilled fennel, dill and marinated onions. Pour the dressing and stir gently. Bon appetit!

Discover more recipes

  • Servings per Container 7/100ml
  • Serving Size 14ml
  • Nutrition per 100g
  • Energy 3690kJ / 880kcal
  • Total Fat 100g
  • Polyunsaturates 51g
  • Linoleic acid (omega-6) 50g
  • Cholesterol 0g
  • Carbohydrate 0g
  • Protein 0g
  • Salt 0g
  • Vitamin E 68mg
  • Squalene 7.6g

Free standard delivery to the United Kingdom on orders over £30 and to the European Union on orders over £60*.

  • Standard deliveries arrive in 3-5 working days 
  • For next day UK delivery, order before 12pm GMT Monday to Thursday
  • International deliveries outside the EU arrive in 5-10 working days
  • You can return your order for any reason within 14 days

For more details visit Erbology Orders
*Free standard delivery to Cyprus and Malta on orders over £70.

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