The physicochemical and pasting properties of amaranth starches isolated from five cultivars, Andy, Suvarna, Nu World, K266-1, K432, grown in Korea, were investigated. The shapes of starch granules were all polygonal and size was in the range $1.14{sim}1.48;{mu}m$ for all five cultivars. X-ray diffractograms were shown typical A type diffraction patterns for all amaranth starches. The protein and crude lipid contents of starches were $0.13{sim}0.23%$ and $0.01{sim}0.05%$, respectively. The apparent amylose contents ranged from $2.79{sim}4.35%$ and the water binding capacities were $128.05{sim}135.80%$. The transmittances of 0.1% amaranth starch suspensions except K266-1 increased rapidly above $65^{circ}C$, thereafter increased slowely. The initial pasting and peak temperature ranges of five cultivars by RVA were $71.3{sim}73.7^{circ}C$ and $81.5{sim}84.0^{circ}C$, respectively. The peak and cooling viscosities followed the order : Nu World>Andy>Suvarna>K432>>K266-1. Nu World was shown the highest peak (166), final (103) and cooling viscosities (30 RVU). K266-I exhibited the lowest setback (-38) of all five cultivars. Gelatinization (To) and peak temperature (Tp) of amaranth starches in DSC thermograms were $65.7{sim}68.0^{circ}C$ and $70.6{sim}75.8^{circ}C$, respectively. Enthalpies followed the order: K266-1<K432<Suvarna<Andy<Nu World.