Chia: the new on-trend seed

What do pinole, a powder that the Aztecs used to make into an energy-giving drink for hunters and soldiers, and a pudding recipe praised by Gwyneth Paltrow on Goop, her lifestyle website, have in common? Chia seeds (pronounced "kia"), which are today considered one of nature's "superfoods", just like spiruline, goji or açaï berries.

Indeed, among their many benefits, Chia seeds boost energy, help to lower cholesterol, impart a feeling of fullness, aid digestion... A host of virtues that this tiny seed, harvested from a variety of sage cultivated mainly in Central America and Australia, owes to its high content of dietary fibre and richness in omega-3, calcium, phosphorus and proteins.

The seeds (that range in colour from white, through shades of grey, to black) can be eaten whole or ground, sprinkled over salads or yoghurt or added to smoothies, home-made granolas or fresh fruit and/or vegetable juices. More adventurous consumers soak their Chia seeds for half an hour or so. This makes them swell up and gives them an unusual texture similar to tapioca pearls.

Given pride of place in trendy eateries (with Cojean leading the way) and on the menus of numerous restaurants, vegan in particular, Chia seeds unveil their secrets in the many cookbooks extolling their benefits. In The Chia Cookbook, Janie Hoffman, creator of Mamma Chia, a drink made from Chia seeds, gives a recipe for sticky brown rice with eggs and Chia seeds inspired by a traditional Japanese dish, Tamago kake gohan. On the sweet side, we may be tempted by the delicious Chia seed pudding created by the food blogger, Meredith Steele. Almond milk, cherries, star anise and maple syrup complete the list of ingredients.

To sum up, whether used in sweet or savoury dishes, this "superseed" will appeal both to enthusiasts of on-trend ingredients and to people dedicated to eating a healthy diet!