Chia

History
The first cultivation of chia would have taken place in the Mexico Valley between 2,600 and 2,000 years ago. It is believed to have been cultivated in the region of the Teotihuacan site (beginning of the first millennium) and the Toltec culture (end of the first millennium). It is in this region that the Aztec civilization developed from the 15th century onwards. Further south, in the state of Chiapas, the ancient Mayans also cultivated sage. The Aztecs considered this seed to be very energetic and gave it to hunters and soldiers during military training.

Portrait
Chia seeds are very small beige or black seeds resembling sesame seeds. They are derived from two herbaceous plants native to Mexico, Salvia miltiorrhiza and Salvia columbariae. The color of the seeds has no influence on their nutritional value. The brown ones simply have a somewhat more pronounced nutty taste. Their texture is reminiscent of poppy seeds.

Derivatives
Chia seeds are excellent accompaniments in salads, dairy products, breakfast cereals and smoothies. The milling is to be consumed quickly because the omega-3s that compose them are very sensitive to oxidation. A consumption of 20 to 25 g per day is a good average.