With origins in Mexico and northern Guatemala, the chia plant can be grown in Australia, Bolivia, Columbia, Peru, and Argentina, amongst different international locations. It was historically used for medicinal functions and meals in Aztec and Mayan societies, however at this time, the plant is primarily grown for its edible seeds1.
Simply 2 millimeters lengthy, chia seeds fluctuate in colour: You’ll discover black, grey, white, and black-spotted varieties (which run $7 to $9 per 12 ounces), however their dietary profiles are practically identical1. The mild-flavored seeds are most well-known for his or her extremely absorbent nature, says Whitney Crouch, RDN, CLT, an integrative dietitian and LEAP therapist.
“The seeds are onerous till they’re moistened, and I usually see them utilized in dishes the place they’re capable of take up some liquid,” she explains. “Once they take up liquid, they develop into gelatinous on the surface and, relying on how a lot liquid they’ve, they may nonetheless have a bit little bit of crunch on the within.”