This seed gave its name to the Mexican state of Chiapas. A staple food of the Aztecs, it pairs perfectly with a summer salad, homemade smoothies, or exotic fruits.
Chia seeds are very versatile in cooking as they can absorb up to 12 times their weight in liquid, making them a good ally for thickening sauces, soups, or making desserts and porridges.
Chia seeds have a very subtle flavor, which becomes almost nonexistent when mixed with other ingredients. They have a slight nutty smell and a sweet flavor reminiscent of nuts. When chia seeds are soaked in a liquid, such as water or milk, they develop a characteristic gelatinous texture.
Chia seeds are the seeds of a plant in the Lamiaceae family (like thyme, wild thyme, or mint...) native to Mexico. Like all seeds, they have high nutritional values. Already used by the Aztecs, they were one of their main sources of plant food along with corn and beans. They are still widely consumed in Latin America and are beginning to gain recognition in Europe as a "Superfood".
Aztec warriors consumed chia seeds to increase their endurance and strength during battles. After the Spanish conquest of America, the use of chia seeds declined, but they remained a traditional food in certain regions of Mexico. Over the past few decades, chia seeds have regained popularity due to their many health benefits, including their high fiber, protein, and omega-3 fatty acid content.
Allergen | Absence |
---|---|
Native country | Amérique du Sud, Kenya |
Genus and botanical species | Salvia hispanica |
Ingredients | chia seed |
Nutritional Info | VN Energie pour 100 g (energy for 100g) : 2045 kJ / 490 kcal VN Matière grasse (fat) : 32.5 g Dont acide gras saturés (of which saturated fat) : 3.45 g VN Glucides (carbohydrate) : 33 g Dont sucres (of which sugars) : 0 g VN Protéines (protein) : 21 g Vn Sel (salt) : < 0.35 mg |
TRACES EVENTUELLES D'ALLERGÈNES | céleri, sésame, moutarde, fruits à coques. |