Chia

chia an American plant of the same genus as the common European herb sage, was grown for its seeds by the Aztecs in ancient Mexico, who used them as a cereal. The main species grown was Salvia columbariae, golden chia, the seeds of which were roasted and ground, to form a meal called pinole, then mixed with water so that the meal swelled into a glutinous mushy mess. This was eaten as a porridge or made into cakes.

The name ‘chia’ is also applied to S. hispanica, Mexican chia, the uses of which are admirably summarized by Facciola (1990).

When soaked in water, the seeds form a gelatinous mass which is flavored with fruit juices and consumed as a cooling drink. The gelled seeds can also be prepared as a gruel or pudding. Sprouted seeds are eaten in salads, sandwiches, soups, stews etc. Due to their mucilaginous properties, they are sprouted on clay or other porous materials, and clay animals or ‘chia pets’ are sold commercially for this purpose. The seeds are ground into meal and made into breads, biscuits, muffins and cakes.