Chia seed, wholeScientific Name: Salvia hispanica Common Names : Chia seed Parts used: seed, leaf Nutrient and Active Compounds: Constituents: linolenic acid, linoleic acid; antioxidants: chlorogenic and caffeic acids, myricetin, quercitin, and kaempferol flavonol. chlorogenic acid, caffeic acid and flavonol glycosides; mucin, fibre; 8 essential amino acids (score 115.) Chia has a very good ratio of omega-3 oil to omega-6 oil; with 20-30% protein, 35% oil, 25% fiber. Gluten-free and very low-sodium. Contains the important mineral boron, a catalyst for the absorption of calcium. Background: Domesticated in the valley of Mexico as early as 2,700 B.C., chia seeds served as a primary staple food of the Nahuatl (Aztec), Mayan, Incan and other indigenous peoples. One spoon of seed in water was used to supply sustenance for an entire day of hard labor. Related to the Nahuatl words Chiapan (river of chia: possibly related to its broad cultivation), and chia (energy/strength.) Its cultivation is referenced in the Florentine Codex. So highly prized were the seeds that they were used as currency. Traditionally and presently used by the Tarahumara and Chumash of Chihuahua, the seed is roasted, crushed, and mixed with water for a gel of extremely high nutritional value used as performance food. In California, Arizona, Mexico, Guatemala and Nicaragua it was, and is, mixed with a lemonade. The ground seed meal was called pinole. It was used by Native Americans and settlers as a poultice for wounds, to prevent infection and promote healing. One seed, placed in a congested eye, would clear and refresh the vision. In the 1980's chia seeds experienced kitsch notoriety as Chia Pets;
when watered, the seeds grew into green hair on terracotta figurines.
Fortunately today, better use of chia has been rediscovered. Densely
nutritional, the seeds contain about 20% protein, 35% oil and an
impressive 25% dietary fiber. They are high in antioxidants and also
offer a range of vitamins and minerals, including calcium, phosphorus,
magnesium and zinc. And as one of the richest vegetable sources of
omega-3 fatty acids, chia seeds can help protect against heart disease
and inflammation, making them especially beneficial for those with
diabetes, hypertension and arthritis.
The seeds have a mild, nutty flavor and can be enjoyed on salads,
cereal, yogurt or ground up and baked into wholesome breads and
muffins. A popular drink in Mexico is the chia fresca made with 2
teaspoons of seeds stirred into a glass of water with lime and sugar.
Chia seeds are very stable and can be easily stored without
refrigeration. Our chia comes from Mexico, where its long history
first began.
Applications: Antifatigue, antihyperglycaemic, anti-inflammatory, antioxidant, cardiotonic, demulcent, laxative, nervine, neuromuscular stimulant, nutritive, tonic, and vulnerary. Hydrophilic colloidal properties aid the digestion of any foods, and provide cellular hydration. Contains much high-quality natural oil: 3-10 times that of most grains and twice the protein. Improves endurance. Builds muscle and tissue. Rich in omega-3 fatty acids, specifically Alpha-linolenic acid (ALA), particularly good for protecting against heart and diseases of the circulatory system. Lowers cholesterol and triglyceride levels. Beneficial to skin, hair, and brain. Supplies nutrients that protect against free radicals which contribute to cancer, heart disease, and many age-related illnesses. Its mucilaginous properties cleanse and soothe the colon. Used to treat bowel cancer, diverticulitis, colitis, chronic constipation and irritable bowel syndrome. It is an appetite satisfier and useful for dieting. Calming, it has been reported to improve memory. A tea of seed is used as a wash for removing foreign particles in the eye; and for treating inflammation, eyestrain and conjunctivitis. Simmer 1 tsp. chia seed in.5 c. water five minutes, cool, strain.. Seed soaked in water makes a thick, creamy drawing poultice. Recipes: 1 tsp. seed to 1 c. of boiling water, steep 5-10 minutes: ingest 2-3 cups daily . Soaking increases its enzymes. Its natural antioxidants cause it to keep well when refrigerated. Gel: 1/2 c. seeds to 2+ c. water. Stir, keep in cool place or refrigerate up to 10 hrs. The gel works well as an ingredient in salad dressings, dips, and spreads. Used as a fat(butter/oil) replacer in recipes of baked goods. Chia for blood sugar: Slows the conversion of carbohydrates into sugar. Chia sprouts are used as alfalfa sprouts. Description: An annual herbaceous plant of the mint family growing 3-4 feet tall with opposing leaves. Flowers are purple or white in numerous clusters in a spike at the end of each stem. Seeds have an ellipse shape, 2mm in length, varietal seeds, mottled in color, are predominantly either mostly brown, gray, black or white. Safety: More Bulk Herbs and Spices Information: Chives For educational purposes only
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