Chia seeds in smoothies
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Do not trust downloads from other sources. Note: Windows installer does NOT support Windows 7! Jump to navigation Jump to search Edible seeds of Salvia hispanica and S. This article is about the edible seed of certain Salvia species. For the chia plant, see Salvia hispanica. For the golden chia plant, see Salvia columbariae.
Color and detail of chia seeds close-up. There is evidence that the crop was widely cultivated by the Aztecs in pre-Columbian times and was a staple food for Mesoamerican cultures. Typically, chia seeds are small flattened ovoids measuring on average 2. They are mottle-colored with brown, gray, black, and white. In the 21st century, chia is grown and consumed commercially in its native Mexico and Guatemala, as well as Bolivia, Argentina, Ecuador, Nicaragua, and Australia. New patented varieties of chia have been developed in Kentucky for cultivation in northern latitudes of the United States.
Seed yield varies depending on cultivars, mode of cultivation, and growing conditions by geographic region. Percentages are roughly approximated using US recommendations for adults. Drawing from the Florentine Codex showing a S. Codex Mendoza’ and the Florentine Codex, Aztec codices created between 1540 and 1585. Most of the provinces grew the plant, except for areas of lowland coastal tropics and desert say, and it was given as an annual tribute by the people to the rulers in 21 of the 38 Aztec provincial states.
The traditional area of cultivation was in a distinct area that covered parts of north-central Mexico, south to Guatemala. Chia was given as an annual tribute by the people to the rulers in 21 of the 38 Aztec provincial states. It may have been as important as maize as a food crop. Ground or whole chia seeds are used in Argentina, Bolivia, Guatemala, Mexico, and Paraguay for nutritious drinks and food. Today, chia is cultivated on a small scale in its ancestral homeland of central Mexico and Guatemala, and commercially in Argentina, Bolivia, Ecuador, Guatemala, and Mexico. They also may be made into a gelatin-like substance or consumed raw. The gel from ground seeds may be used in place of eggs in cakes while providing other nutrients, and is a common substitute in vegan and allergen-free baking.
