Chia Seeds


Chia Seeds come from the Chia Plant, native to the central valley of Mexico. They are considered to be a super food, providing an excellent source of essential omega 3 fatty acids, dietary fiber, protein and anitoxidants.


Translations: Chia Sēklas, Chia Sėklos, Chia Seminte, Nasiona Chia, Chia बीज, Sementes de Chia, Семена Chia, بذور شيا, Chia 씨앗, Chia Semena, Chia buto, 嘉种子, Chia Llavors, Semena Chia, Chia Semená, Semi di Chia, Chia frön, Цхиа семе, チア種子, Graines de Chia, Chia Saat, Chia Frø, Chia frø, Chia Semillas, Насіння Chia, Chia siemenet, Chia семена

Physical Description

The chia seeds are black to white in color and are covered with a highly absorbent shell that can absorb over seven times its weight in water, producing a gelatin-like substance. The gel-like substance acts as a barrier to slow the release of carbohydrates and thus, enabling a slower conversion into glucose (blood sugar) as the seed is digested.

Colors: Black, white

Tasting Notes

Flavors: Neutral
Mouthfeel: Crunchy
Food complements: Yogurt, Sauces, Salads, Mexican dishes, Oats
Wine complements: Chardonnay
Beverage complements: Milk, Juice
Substitutes: Flax seeds

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Buying: In Mexican food stores or health food stores. Some grocery stores also have them.

Preparation and Use

The seeds can be eaten raw, added to juices or water to make Chia Fresca, or ground into a meal called pinole and used to make cereal or porridge and cakes, breads, bicuits and other baked goods.

Chia Seeds can also be allowed to sprout and used in salads and other dishes in the same way as alfalfa sprouts.

The gelatinous characteristic of these seeds is an attribute used to make other foods more nutritious. It aids in making the seeds easy to mix with sauces (barbecue, tartar, and marinades), sandwich dressings (mayonnaise, ketchup, mustard), jams, jellies, ice cream drinks, smoothies, yogurts, and nut butters. When preparing the gelatinous solution to be mixed with other foods, 1 part seeds should be slowly poured in 8 to 10 parts of water and whisked lightly to keep them from forming clusters or joined masses of seeds. Allow the seeds to remain immersed for at least 10 minutes, whisking several times to keep them apart as much as possible.

Chia seeds can be ground into a powder for use as a nutritious ingredient or they can be roasted and added to soups, stews, and salads. Chia fresca is a popular Mexican beverage made from the seeds, which are mixed with water and lime juice to produce a gelatinous drink.

To replace one egg, whisk together 1 tbsp chia seeds, grounded, with 3 tbsp water until gelatinous.

Conserving and Storing

The resulting gel can then be refrigerated and kept for several weeks for use in adding to other foods, using half gel and half food as a general amount to be mixed together.

Store the seeds uncooked in a cool, dry place in a sealed container.

Whole chia seeds can be kept for long periods of time if stored in a cool dry area.


Popular in Mexico.

For centuries this tiny little seed was used as a staple food by the Indians of the south west and Mexico. Known as the running food, its use as a high energy endurance food has been recorded as far back as the ancient Aztecs. It was said the Aztec warriors subsisted on the Chia seed during the conquests. The Indians of the south west would eat as little as a teaspoon full when going on a 24hr. forced march. Indians running form the Colorado River to the California coast to trade turquoise for seashells would only bring the Chia seed for their nourishment.

History: In the 1980s, "Chia Pets" became popular in the US. Seeds were pasted on various clay designs and grown into bushes with the sprouted Chia seeds.



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