Chia is a tiny seed, harvested from the plant, Salvia hispanica and added to food to boost nutrition.

Chia or Salvia Hispanica (it’s latin name) is a plant with purple or white flowers that’s native to Mexico and Central America. It’s seeds which are black or white in colour are harvested because of their impressive nutrient profile. These seeds are then used by individuals looking to boost their nutrition the easy way.

Ancient Superfood of the Aztecs:

Chia has been around for centuries as history tells us that the Aztecs and Mayans used the seeds as currency and offered it to their gods in ceremonies. Used for wounds, colds and sore throats, upset stomachs, body odours, prostate problems and constipation, chia was worshiped for it’s health benefits.

However, when the Spanish Conquistadors arrived and banished Chia, the seed disappeared from common knowledge and it hasn’t resurfaced until recent years when Dr. Wayne Coates re-discovered the seed and brought it back to commercialisation.

The Tarahumara Indians:

Even though the Spanish invaders tried their hardest to abolish Chia, it did survive in small clusters of tribes that managed to escape the Spanish onslaught. One such tribe was the Tarahumara Indians of the Copper Canyon in Mexico. They are legendary for their long distance running ability and are known to annoy Nike who sponsor marathons across the US when they breeze past ultra marathoners wearing only sandals and chewing on Chia seeds.

Christopher McDougall has helped grow awareness of Chia seeds through his now famous book ‘Born to Run‘ where he explores the life and running habits of the Tarahumara Indians.