Selection and storage
Chia is small, about the size of a pinhead, deep brown seeds. They feature a smooth, shiny surface measuring about 1 mm in diameter. Salva Chia seeds are the genetic variant of wild chia and are white in color.
In its natural habitat, chia is harvested and processed in the same way as sa amaranthand quinoa. Traditionally, its mature seed heads are cut, sun-dried, threshed, and air-dried to remove the chaff to obtain fresh chia seeds.
Chia can be stored in good condition for several months to years in polybags/bins. Ground chia, however, should be stored in an airtight box and placed in a cool, dark place where it can store for several weeks.
Cooking utensils
Chia can be readily available throughout the market. Cleaned whole seeds and ground flour in airtight packs/bulk bins are displayed for sale in these stores.
Here are some delivery tips:
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Chia can be used in many ways. The Aztecs and Mayans drank chia mixed with hot water and prepared a thin gruel (porridge). In present day Mexico, chia seeds are consumed in many new ways. Chia fresco or chia water is a refreshing summer drink, made with ground chia, lemon juice, and sugar.
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Toasted seeds can be added to bread, cookies, muffins, etc.
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Sprinkle with whole or ground chia yogurtfruit-smoothies, milkshakes, etc.
Safety profile
Chia seeds have been found to have no known intolerance or allergic reactions in humans. Pregnant women and young children can safely eat seeds in small amounts. (Medical Disclaimer).
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≻≻- Pseudocereals for complete descriptions of their nutrition facts and health benefits.
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Additional Resources:
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USDA plant profile for Salvia hispanica (chia).
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Chia (Salvia hispanica): a systematic review of natural normative research collaboration.
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University of Kentucky Cooperative Extension Service-pdf.