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'''Chia''' ('''''Salvia hispanica''''') is a plant of the genus ''[[Salvia]]'' in the [[Mint family]]. It originated in the central [[Valley of Mexico]].

'''Chia''' ('''''Salvia hispanica''''') is a plant of the genus ''[[Salvia]]'' in the [[Mint family]]. It originated in the central Valley of Mexico.

Chia is grown commercially for its seed, a food that is very rich in '''[[Omega 3]]''' fatty acids.

Chia is grown commercially for its seed, a food that is very rich in Omega 3 fatty acids.

==Etymology==

==Etymology==

The word ''chia'' is derived from the [[Nahuatl language|Aztec]] word ''chian'', meaning oily{{ref_label|Sahagun69|1|a}}.  The present Mexican state of [[Chiapas]] got its name from the [[Nahuatl language|Nahua]] "chia water or river".  The species was named ''hispanica'' ("of Spain") because Linnaeus described the species from cultivated plants in Spain.

The word ''chia'' is derived from the Aztec word ''chian'', meaning oily{{ref_label|Sahagun69|1|a}}.  The present Mexican state of Chiapas got its name from the [[Nahuatl language|Nahua]] "chia water or river".  The species was named ''hispanica'' ("of Spain") because Linnaeus described the species from cultivated plants in Spain.

==Botany==

==Botany==

==Chia seed==

==Chia seed==

Chia seeds are typically small ovals with a diameter of about one millimeter. They are mottle-colored with brown, gray, black and white.  Chia seeds typically contain 20% protein, 34% oil, 25% dietary fiber (mostly soluble with high molecular weight), and significant levels of antioxidants (chlorogenic and caffeic acids, myricetin, quercitin, and kaempferol flavonols). The oil from chia seeds contains a very high concentration of [[omega 3|Omega 3]] fatty acid - approximately 64%.{{ref_label|sofadb|5|a}} Chia seeds contain no [[gluten]] and trace levels of sodium{{ref_label|Ayerza05|2|b}}. There are no known toxic components of chia.

Chia seeds are typically small ovals with a diameter of about one millimeter. They are mottle-colored with brown, gray, black and white.  Chia seeds typically contain 20% protein, 34% oil, 25% dietary fiber (mostly soluble with high molecular weight), and significant levels of antioxidants (chlorogenic and caffeic acids, myricetin, quercitin, and kaempferol flavonols). The oil from chia seeds contains a very high concentration of Omega 3 fatty acid - approximately 64%.{{ref_label|sofadb|5|a}} Chia seeds contain no [[gluten]] and trace levels of sodium{{ref_label|Ayerza05|2|b}}. There are no known toxic components of chia.

Chia seed is traditionally consumed in [[Mexico]], the southwestern [[United States]], and [[South America]], but is not widely known in [[Europe]]. The United States [[Food and Drug Administration]] regards chia as a food with an established history of safe consumption.

Chia seed is traditionally consumed in Mexico, the southwestern United States, and South America, but is not widely known in Europe. The United States Food and Drug Administration regards chia as a food with an established history of safe consumption.

Historically, chia seeds served as a [[staple food]] of the [[Nahuatl]] ([[Aztec]]) cultures of Central Mexico.  [[Jesuit]] chroniclers referred to chia as the third most important crop to the Aztecs behind only corn and beans, and ahead of [[amaranth]]. Tribute and taxes to the Aztec priesthood and nobility were often paid in chia seed{{ref_label|Sahagun69|1|b}}{{ref_label|Cahill03|3|a}}.

Historically, chia seeds served as a staple food of the Nahuatl (Aztec) cultures of Central Mexico.  Jesuit chroniclers referred to chia as the third most important crop to the Aztecs behind only corn and beans, and ahead of [[amaranth]]. Tribute and taxes to the Aztec priesthood and nobility were often paid in chia seed{{ref_label|Sahagun69|1|b}}{{ref_label|Cahill03|3|a}}.

Today, chia is grown commercially in its native [[Mexico]], and in [[Bolivia]], [[Argentina]], [[Ecuador]], and [[Guatemala]].  A similar species, [[salvia columbariae|golden chia]], is used in the same way but not widely grown commercially.

Today, chia is grown commercially in its native Mexico, and in Bolivia, Argentina, Ecuador, and Guatemala.  A similar species, [[salvia columbariae|golden chia]], is used in the same way but not widely grown commercially.

===Food Preparation===

===Food Preparation===

Chia seed may be eaten raw as a dietary fiber and omega-3 supplement.  Grinding chia seeds produces a meal called pinole, which can be made into porridge or cakes.  Chia seeds soaked in water or fruit juice is also often consumed and is known in Mexico as ''chia fresca''.  The soaked seeds are gelatinous in texture and are used in gruels, porridges and puddings.  Ground chia seed is used in baked goods including breads, cakes and biscuits.

Chia seed may be eaten raw as a dietary fiber and omega-3 supplement.  Grinding chia seeds produces a meal called pinole, which can be made into porridge or cakes.  Chia seeds soaked in water or fruit juice is also often consumed and is known in Mexico as ''chia fresca''.  The soaked seeds are gelatinous in texture and are used in gruels, porridges and puddings.  Ground chia seed is used in baked goods including breads, cakes and biscuits.

Chia sprouts are used in a similar manner as [[alfalfa]] sprouts in salads, sandwiches and other dishes.  Chia sprouts are sometimes grown on porous clay figurines which has led to the popular (U.S.) cultural icon of the [[chia pet]].

Chia sprouts are used in a similar manner as [[alfalfa]] sprouts in salads, sandwiches and other dishes.  Chia sprouts are sometimes grown on porous clay figurines which has led to the popular (U.S.) cultural icon of the chia pet.

==External links==

==External links==