Chia
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{{Taxobox | color = lightgreen | name = Chia | regnum = Plantae | divisio = Magnoliophyta | classis = Magnoliopsida | ordo = Lamiales | familia = Lamiaceae | genus = Salvia | species = S. hispanica | binomial = Salvia hispanica | binomial_authority = L. }}
- For other uses, see Chia (disambiguation).
Chia (Salvia hispanica) is a plant of the genus Salvia of the mint family. Chia originated in the central valley of Mexico. Chia is grown commercially for its seed, which is a source of food, and is extremely rich in Omega 3 fatty acids.
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Etymology
The word "chia" is derived from the Nahua (Aztec) word chian, meaning "oily"Template:Ref label. The present Mexican State of Chiapas' name is derived from the Nahua "chia water/river". Chia's species name hispanica, "of Spain", results from Linnaeus having described the species from cultivated plants in Spain.
Botany
Chia is an annual herb growing to 1 m tall, with opposite leaves 4-8 cm long and 3-5 cm broad. Chia's flowers are purple or white, and produce in numerous clusters in a spike at the end of each stemTemplate:Ref label.
Chia seed
Chia seeds are typically small ovals, with a diameter of approx 1 mm. and are mottle-colored with brown, gray, black and white. Chia seeds typically contain 20% protein, 34% oil, and 25% dietary fiber. The oil from chia seeds contain a very high concentration of Omega 3 fatty acid - approx. 64% in the oil Template:Ref label. Chia seeds contain no gluten and only trace levels of sodiumTemplate:Ref label. There are no known toxic components of chia.
Currently, chia seed is traditionally consumed in Mexico, the southwestern United States, and South America, but is not widely known in Europe. In the United States, the Food and Drug Administration regards chia as having an established history of safe consumption as a food.
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 seedTemplate:Ref labelTemplate:Ref label.
Today, chia is grown commercially in Argentina, Bolivia, Ecuador, Guatemala, and Mexico. Chia is also cultivated on a small scale in its native Mexico and Guatemala. A similar species, golden chia, is used in the same way as S. hispanica, but it is not widely grown commercially.
Food Preparation
Grinding chia 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 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.
External links
- Chia Seed - The Ancient Food of the Future
- Saturday Evening Post, Sept-Oct 2005 - Too Good to be True?
- Saturday Evening Post, December 2005 - Seeds of Wellness: Return of a Supergrain
References
- Template:Note labelTemplate:Note labelAnderson, A.J.O. and Dibble, C.E. "An Ethnobiography of the Nahuatl", The Florentine Codex, (translation of the work by Fr. Bernardino de Sahagún), Books 10-11, from the Period 1558-1569
- Template:Note labelTemplate:Note labelAyerza, Ricardo and Coates, Wayne "Chia - rediscovering a forgotten crop of the Aztecs" The University of Arizona Press (2005)
- Template:Note labelCahill, Joseph, "Ethnobotany of Chia, Salvia hispanica L.(Lamiaceae), Economic Botany 57(4) pp. 604-618 (2003)
- Template:Note labelDavidson, Alan. Oxford Companion to Food (1999), "Chia". p. 166 ISBN 0192115790
- Template:Note labelSeed Oil Fatty Acids - SOFA Database Retrieval