Seeds are so versatile, you hardly need a reason to add them to your food. Add them to salads, as an ingredient or toppi
Chia, pronounced chee-uh, is a flowering plant of the mint family which is native to Central and South America known to be widely cultivated by the Aztec and served as their staple food. This is naturally gluten-free grain and they are probably the most popular super foods seeds in the world today.
WHY CHIA SEEDS?
- High in iron, folate, calcium, magnesium, omega-3 fatty acids and soluble finer
- Calcium and magnesium are essential for bone and dental health.
- Excellent source of omega-3 fatty acids.
- Their soluble fiber makes you feel full longer.
- They are rich in anti-oxidants and keep the free radicals in check.
There is a confusion in the local market between Genuine Chia Seeds and Sabja Seeds. Many traders try and take advantage of this and pass off Sabja seeds as Chia seeds at Chia seed prices. Here are a few clues that would help you spot the difference:
- Chia seeds are native to Central and South America whilst Sabja seeds are native to India and Mediterranean.
- Chia seeds are a mixture of grey, black, white and brown seeds whilst Sabja seeds are black.
- Chia seeds are oval in shape whilst Sabja seeds are elliptical.
- Chia seeds take some time to absorb water and mostly sink to the bottom of a glass. Sabja seeds absorb water very quickly and normally float to the top of a glass.
- Chia seeds do not have any particular taste. Sabja seeds have a mild basil (tulsi) taste.
Seeds are so versatile, you hardly need a reason to add them to your food. Add them to salads, as an ingredient or topping for bread and grain products, rotis, nan, parathas, dry sabzis, crackers, sushi, cakes, soups, breading for fish, pakoras and a wide variety of other applications.
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