Chia (chee-uh) seed
What it means
"2013 is undoubtedly the year of the chia seed among the health-conscious," ABC News last year declared. But while the rage for the ingredient is new, the flowering plant that produces it dates back to at least pre-Columbian times: The Aztecs considered Salvia hispania a staple crop.
Many contemporary Americans first became aware of chia through TV commercials for decorative Chia Pets, which miraculously sprouted grassy coats. Then a few years ago, health food manufacturers embraced the seed as an alternative to flax, which was widely condemned as tasteless and prone to rot. Plus, nobody liked grinding it.
Chia seeds, which can be consumed whole, are high in Omega-3 fatty acids; antioxidants and fiber. (The fiber count is so high that nutritionists recommend eating no more than 1 ounce a day.) While scientists are still investigating whether there's any truth to claims that chia seeds can contribute to heart health and weight loss, fans swear by their mild, nutty flavor and tapioca-like texture they develop when mixed with water.
Where we saw it
The Juice Joint (Green Smile with chia, $6.50)
Where else you can try it
Chia hasn't yet crossed over to standard restaurant menus, but it's on the menu at most juice bars: Dell'z Vibez serves a smoothie made with almond milk, banana, almond butter, spinach and chia seeds.
Where to buy it
Chia seeds always are on the shelves at Whole Foods, Trader Joe's and Earth Fare.
Notice about comments:
The Post and Courier is pleased to offer readers the enhanced ability to comment on stories. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We ask that you refrain from profanity, hate speech, personal comments and remarks that are off point.