1. Where are they from?
Originating from Mexico, the chia seed is the fruit of the Salvia hispanica plant. Its flowers produce the tiny seeds that, when observed closely, are marble in colour. The word chia comes from the word “chihaan,” which means “fortifying” in Mayan. A staple food of the ancient Mayans and Aztecs, South America is the biggest producer of chia seeds exported around the world.
2. What do they taste like?
Whatever their colour, chia seeds have a subtle flavour reminiscent of poppy seeds. Their high levels of antioxidants also prevent an eventual rancid taste. Ground seeds keep for about a year, and whole seeds for two years in the pantry, in an airtight container.
3. How can I cook with them?
Chia seeds can be cooked whole or ground. They can be used as a thickening agent, creating a gel substance when they’re submerged in liquid. They can be used to thicken jams, puddings and other dishes that don’t require cooking, like our carrot cake overnight oats, or act as an egg substitute in certain vegan recipes.
4. Are they good for me?
Chia seeds are a good source of vitamins like thiamine and niacin, and minerals such as calcium, iron, magnesium and zinc. Rich in both soluble and insoluble fibres (a tablespoon contains about 4 g), they’re also one of the best sources of plant-based omega-3 polyunsaturated fatty acids, particularly when they’re ground. These are very good qualities to have!
Want to cook with chia seeds? Here are a few recipes to try: