Chia seeds, scientifically known as Salvia hispanica, are small, nutrient-dense seeds that have gained popularity for their health benefits and versatility in various culinary applications. These seeds are native to Central and South America and have been consumed for centuries, dating back to ancient civilizations like the Aztecs and Mayans. Nowadays, the majority of the chia seeds are cultivated in Paraguay, Bolivia and Mexico.Caution: While generally safe for most people, it's essential to consume chia seeds in moderation and with an adequate amount of fluids, as they can absorb water and expand in the digestive tract.
Paraguay, Bolivia, Mexico, Argentina, Peru, East-Africa
Black, white
Bags, big bags
Chia seeds come from the Salvia hispanica plant, native to Mexico. Cultivated for its small, nutrient-rich seeds, the chia plant is herbaceous with square stems and distinctive flowers. Chia seeds, available in various colors, are renowned for their nutritional content, including omega-3 fatty acids, fiber, and antioxidants. When exposed to liquid, chia seeds develop a gelatinous coating, making them versatile for culinary use.
Chia seeds are typically harvested in late summer to early autumn, approximately 100 to 120 days after planting. The seeds are ready when the flowers dry, and the seed heads mature. Harvesting involves cutting the seed heads, which are then dried further before processing.
Used in bakery and confectionery- Muffins- Baked Goods- GranolaOther uses- Oil industry- Pudding- Beverages- Toppings