Everything about Salvia Hispanica totally explained
Chia (
Salvia hispanica) is a plant of the genus
Salvia in the
Mint family. It originated in the central
Valley of Mexico. It was largely cultivated by the
Aztecs in
precolombian times and was one of the five more important food plants in that time. After the arrival of the Spaniards, the plant became almost extinct because of cultural and religious reasons.
Chia is grown commercially for its seed, a food that's very rich in
omega-3 fatty acids, since it's the vegetable source with the most omega-3 content, specifically α-linolenic acid or
ALA. It also adds antioxidants and a variety of
vitamins,
minerals and
fiber. For all these health related benefits, chia is in the process of application before the
EU authorities to be considered as a
novel food.
Etymology
The word
chia is derived from the
Aztec word
chian, meaning oily. The present Mexican state of
Chiapas got its name from the
Nahua "chia water or river." The species was named
hispanica ("of Spain") because Linnaeus described the species from cultivated plants in Spain.
Botany
Chia is an
annual herb growing to 1 m tall, with opposite
leaves 4–8 cm long and 3–5 cm broad. Its
flowers are purple or white and are produced in numerous clusters in a spike at the end of each stem.
Chia seed
Chia seeds are typically small ovals with a diameter of about one millimeter. They are mottle-colored with brown, gray, black and white. Chia seeds typically contain 20% protein, 34% oil, 25% dietary fiber (mostly soluble with high molecular weight), and significant levels of antioxidants (chlorogenic and caffeic acids, myricetin,
quercetin, and kaempferol flavonols). The oil from chia seeds contains a very high concentration of
omega-3 fatty acid — approximately 64%. Chia seeds contain no
gluten and trace levels of sodium. There are no known toxic components of chia.
Chia seed is traditionally consumed in
Mexico, the southwestern
United States, and
South America, but isn't widely known in
Europe. The United States
Food and Drug Administration regards chia as a food with an established history of safe consumption.
Historically, chia seeds served as a
staple food of the
Nahuatl (
Aztec) cultures of Central Mexico.
Jesuit chroniclers referred to chia as the third most important crop to the Aztecs behind only corn and beans, and ahead of
amaranth. Tribute and taxes to the Aztec priesthood and nobility were often paid in chia seed.
Today, chia is grown commercially in its native
Mexico, and in
Bolivia,
Argentina,
Ecuador, and
Guatemala. A similar species,
golden chia, is used in the same way but not widely grown commercially.
Food preparation
Chia seed may be eaten raw as a dietary fiber and omega-3 supplement. Grinding chia seeds produces a meal called pinole, which can be made into porridge or cakes. Chia seeds soaked in water or fruit juice is also often consumed and is known in Mexico as
chia fresca. The soaked seeds are gelatinous in texture and are used in gruels, porridges and puddings. Ground chia seed is used in baked goods including breads, cakes and biscuits.
Chia sprouts are used in a similar manner as
alfalfa sprouts in salads, sandwiches and other dishes. Chia sprouts are sometimes grown on porous clay figurines which has led to the popular (U.S.) cultural icon of the
Chia Pet.
Further Information
Get more info on 'Salvia Hispanica'.
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