Chia

The small seeds of Spanish sage form a gel in the liquid. When growing chia, day length is especially important, and in the kitchen, swelling time is especially important.

Chia belongs to the genus Salvia of the Lamiaceae family. Kew indicates a native range from Mexico to Guatemala.

The gel is prepared in advance: the seeds are mixed with liquid and allowed to swell completely. This is cooking, not drying.

History

Mesoamerican history

Chia was used by pre-Columbian cultures of Mesoamerica. Modern cultivation also draws on traditional Mexican areas.

Why does the harvest depend on the length of the day?

Regular forms of chia respond to short days. In temperate climates, flowering may occur too late; The University of Kentucky studied forms with altered response to photoperiod.

What does the botanical name mean?

Salvia hispanica is a Kew accepted species. The word hispanica in the name does not make Spain its natural homeland.

Regions and differences

Documented growing regions

The map shows examples and important areas, not all countries or global market shares. Coordinates are approximate. The origin and characteristics of our batch are confirmed separately.

Acatic, Altos de Jalisco, Mexico

INIFAP describes Akatik as an important center for the cultivation and export of chia.

Local populations and agricultural practices are more specific information than just the name of the country.

Check food purity and batch uniformity.

Puebla, Mexico

One of the Mexican states with documented chia crops.

Geography includes several states; Jalisco is not the only growing area.

Do not breed a variety from its country of origin.

Lerma Valley, Salta, Argentina

INTA is studying chia as a crop in the northwest.

For this zone, research associates the sowing window with the end of January and the first half of February; frosts and prices change areas.

It is useful to clarify the harvest year separately from the packaging date.

Kentucky - breeding research, USA

The university was researching the suitability of chia for more northern cultivation.

This is an example of working with photoperiod and not an endorsement of a major export region.

Check the real source of a particular batch.

• Bolivia
• Paraguay
• Australia

Types and processing

Whole dry seeds

Initial form for subsequent preparation.

Pre-soak for pudding or other moist base.

Swollen gel

Iowa State suggests one part seed to four parts water by volume and a 20-30 minute wait time.

Distribute in dessert after complete swelling.

Drying this product

How to choose

• Stir the seeds while soaking so that there are no dry lumps left.
• Do not replace the swollen gel with the same weight of dry seeds.
• Check the nutritional purpose: the seeds are not suitable for planting.

In the catalog

• Chia seeds