The seed that has been getting more attention today is the chia seed, from the species Salvia Hispanica, a species of flowering plant in the mint family. It existence dates back to the ancient times of Mexico when Aztec warriors rely on the seed to sustain them for an entire day, complete with hydrating, endurance and energy components to keep them going. However, the cultivation of chia plants to preserve chia seeds has been dismissed due to religious and agronomic reasons when the conquistadors have arrived to colonize the Aztec empire.
Today, commercial production of the chia is widespread from Mexico to Guatemala, to as far as Bolivia, Ecuador, and Australia. Its rebirth is attributed to the efforts made by University of Arizona professor Dr. Wayne Coates when they began their research in cultivating new crops in Argentina. He co-authored a book with Ricardo Ayerza entitled Chia: Rediscovering a Forgotten Crop of the Aztecs.
Chia has about 16% protein, 31% fat, and 44% carbohydrates (by which about 38% is dietary fiber). Its seeds are very flexible when it comes to storage. As long as it is stored in a dry place, it can be stored for several months to more than a year. It doesn’t go rancid too easily. Even when you grind it, its benefits are still present because of its natural antioxidants.
It is convenient to mix it with fresh fruit juices and as a part of a dish or recipe. It is best consumed uncooked so that its nutrients won’t be affected by heat. The chia doesn’t have a hard seed coat, so grinding the seeds isn’t really necessary at all. You would just have to add or sprinkle the seeds to your salads, sandwich spreads, cereals, or oatmeal.
Both black and white chia seeds are not grown with pesticides. The reason for this is that insects do not like the taste of the seeds.
Tags: black chia seeds, chia seed, chia seeds, orgainic chia seed, organic chia seeds