Although salvia hispanica - more commonly known as chia - is native to the Valley of Mexico, its use as a food predates the arrival of the Spaniards by several hundred years. The Aztecs whose empire encompassed most of northern Mexico during Europe's medieval and Renaissance periods, cultivated chia; among the various dried herbs consumed by these people, it was highly valued as a food source. The word "chia" is actually from the Aztec language, not Spanish, and means "oily." The seed of the salvia hispanica or chia plant is rich in the same Omega 3 fats that are found in ocean fish and eggs. It is also high in vitamins, dietary fiber and has anti-oxidant properties as well.
The seed of the salvia hispanica or chia plant is rich in the same Omega 3 fats that are found in ocean fish and eggs. It is also high in vitamins, dietary fiber and has anti-oxidant properties as well.
