Salvia hispanica

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Chia

Scientific classification

Kingdom:	Plantae
Division:	Magnoliophyta
Class:	Magnoliopsida
Order:	Lamiales
Family:	Lamiaceae
Genus:	Salvia
Species:	S. hispanica

Binomial name

Salvia hispanica
L.

Chia (Salvia hispanica) is a plant of the mint family. It originated in the central Valley of Mexico. Chia is grown commercially for its seed, a source of food that is very rich in Omega 3 fatty acids.

1 Etymology
2 Botany
3 Chia seed
- 3.1 Food Preparation
4 External links
5 References

[edit] Etymology

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

[edit] Botany

Chia is an annual herb growing to 1 m tall, with opposite leaves 4-8 cm long and 3-5 cm broad. Its flowers are purple or white and are produced in numerous clusters in a spike at the end of each stem^[2].

[edit] 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 fatty acid - approximately 64%.^[5] Chia seeds contain no gluten and trace levels of sodium^[2]. 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.

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^[1]^[3].

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

[edit] Food Preparation

Chia seed may be eaten raw as a dietary fiber and omega-3 supplement. Unlike flax, chia does not require grinding before ingestion, as the omega-3 is bioavailable^[4].

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.

[edit] External links

[edit] References

^a ^b Anderson, 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
^a ^b Ayerza, Ricardo and Coates, Wayne "Chia - rediscovering a forgotten crop of the Aztecs" The University of Arizona Press (2005)
^a Cahill, Joseph, "Ethnobotany of Chia, Salvia hispanica L.(Lamiaceae), Economic Botany 57(4) pp. 604-618 (2003)
^a Ayerza, Ricardo and Coates, Wayne "Effect of dietary α-linolenic fatty acid derived from chia when fed as ground seed, whole seed and oil on lipid content and fatty acid composition", Annals of Nutrition & Metabolism 2007 51:27-34 (2007)
^a Davidson, Alan. Oxford Companion to Food (1999), "Chia". p. 166 ISBN 0-19-211579-0
^a Seed Oil Fatty Acids - SOFA Database Retrieval