With origins in Mexico and northern Guatemala, the chia plant can also 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 present, the plant is primarily grown for its edible seeds1.
Simply 2 millimeters lengthy, chia seeds fluctuate in shade: You’ll discover black, grey, white, and black-spotted varieties (which run $7 to $9 per 12 ounces), but their nutritional profiles are nearly 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 laborious till they’re moistened, and I typically see them utilized in dishes the place they’re in a position to soak up some liquid,” she explains. “Once they soak up liquid, they turn out to be gelatinous on the surface and, relying on how a lot liquid they’ve, they could nonetheless have somewhat little bit of crunch on the within.”