An exotic plant hailing from the West Indies, callaloo as it is known natively has an undeniable beauty to it. The textured green leaves laced with shades of red and purple bleed a vibrant rose hue into its immediate surroundings when cooked, a telltale sign of high antioxidative prowess. The taste of Red Amaranth is slightly astringent when had in its natural state (only use the smallest leaves for salads!), but when cooked loosely resembles that of spinach. This nutrition powerhouse of a vegetable is popular in stir-fries, stews and soups alike, and is no stranger to an Indian curry.