Editing Amaranth (section)

==== Asia ====
In Indonesia and Malaysia, leaf amaranth is called {{lang|ms|bayam}} (although the word has since been loaned to refer to [[spinach]], in a different genus<ref>{{cite encyclopedia |url=http://prpm.dbp.gov.my/Search.aspx?k=spinach |dictionary=Kamus Inggeris-Melayu Dewan |title=spinach |year=2017 |publisher=Dewan Bahasa dan Pustaka}}</ref>). In the Philippines, the [[Ilocano language|Ilocano]] word for the plant is {{lang|ilo|kalunay}}; the [[Tagalog language|Tagalog]] word for the plant is {{lang|tg|kilitis}} or {{lang|tg|kulitis}}.

In [[Uttar Pradesh]] and [[Bihar]] in India, it is called {{lang|hi-Latn|chaulai}} and is a popular red leafy vegetable (referred to in the class of vegetable preparations called {{lang|hi-Latn|laal [[saag]]}}). It is called ''chua'' in Kumaun area of Uttarakhand, where it is a popular red-green vegetable. In [[Karnataka]] in India, it is called {{lang|kn-Latn|harive soppu}} ({{lang|kn|ಹರಿವೆ ಸೊಪ್ಪು}}). It is used to prepare curries such as ''hulee, palya, majjigay-hulee'', and so on. In Kerala, it is called ''cheera'' and is consumed by stir-frying the leaves with spices and red chili peppers to make a dish called ''cheera [[thoran]]''. In Tamil Nadu, it is called {{lang|ta-Latn|mulaikkira}} and is regularly consumed as a favourite dish, where the greens are steamed and mashed with light seasoning of salt, red chili pepper, and cumin. It is called {{lang|ta-Latn|keerai masial}}. In the states of Andhra Pradesh and Telangana and other Telugu speaking regions of the country, this leaf is called as "''Thotakura''" and is cooked as a standalone curry, added as a part of mix leafy vegetable curry or added in preparation of a popular ''[[dal]]'' called {{lang|te-Latn|thotakura pappu}} ({{lang|te|తోటకూర పప్పు}}) in ([[Telugu language|Telugu]]). In Maharashtra, it is called {{lang|mr-Latn|shravani maath}} and is available in both red and white colour. In Orissa, it is called {{lang|or-Latn|khada saga}}, it is used to prepare {{lang|or-Latn|saga bhaja}}, in which the leaf is fried with chili and onions. In [[West Bengal]], the green variant is called {{lang|bn-Latn|Notey Shaak}} ({{lang|bn|নটে শাক}}) and the red variant is called {{lang|bn-Latn|Laal Shaak}} ({{lang|bn|লাল শাক }}).

In China, the leaves and stems are used as a stir-fry vegetable, or in soups. In Vietnam, it is called {{lang|vi|rau dền}} and is used to make [[soup]]. Two species are popular as edible vegetable in Vietnam: {{lang|vi|dền đỏ}} (''Amaranthus tricolor'') and {{lang|vi|dền cơm}} or {{lang|vi|dền trắng}} (''Amaranthus viridis'').