Chia seed

Chia seed originates from central and southern Mexico and Guatemala. Tradition has it that it was cultivated by the Aztecs before Columbus discovered America, and that it was so highly valued that it was offered annually to the rulers. Chia is still used in Mexico and Guatemala, with the ground seeds, while the whole seed is used as a food ingredient and added to nutritious drinks, but it is not yet really well known in Europe.

Chia is currently grown commercially in its country of origin, Mexico, and in Bolivia, Argentina, Ecuador, Australia and Guatemala. In 2008 Australia was the largest producer of chia. A similar species, golden chia, is used in the same way, but is not grown commercially as a food. Salvia hispanica is usually marketed under the name chia, but also under various trademarks.

Chia, also known as Salvia hispanica, is a plant species from the mint family. Chia is an annual plant that grows to about 1 metre tall with opposite leaves 4–8 cm long and 3–5 cm wide.

The flowers are purple or white and appear in numerous clusters at the end of each stem. Chia is generally cultivated for its seed, rich in omega-3 fatty acids, since 25–30% of the seed consists of extractable vegetable oil, including alpha-linolenic acid (ALA). Chia seeds are exceptionally small and oval in shape with a diameter of about 1 mm, speckled with the colours brown, grey-black and white.