Chia Seeds: A tale in white and black
I like to think about all that we eat in a “seed” state, a variety of nuts, legumes and cereals. Other states as well; flowers and fruit, leaves, stems and roots. A Mary go round of flavour occurs when we mix and match this parts together, allowing different kinds of joy by the unpredictable trifecta of texture, temperature and taste.
Along those lines, I also think about change. Change applied in aspects of people, feelings, understanding, all those places where it is hard to keep tabs on it occurring. Rhythmically: change is slow enough to make us feel at a halt yet it is steady enough where in a longer rather than shorter while we notice that that which we were standing by is not as it was before but somewhat different. And with that thought in mind, I think about plant families and their evolution. Take the mint family for instance, thousands of derivations of it and somewhere along its multiplicative lineage we find black and white chia seeds.
Chia seeds go way black
Emerging in Central America, our tiny friends managed to travel all the way down to the south of Argentina. Ancient cultures like the Aztecs, Toltec, Maya’s, Inca’s and others held these seeds as a war tribute of the utmost importance. The conquered culture had to surrender a specific quantity of chia seeds to its conqueror. For all of these ancient cultures, corn was the most important and valued grain, chia seeds came in second followed by the amaranth grain. It is said that during the Spanish conquest, chia seeds were banned from use for their sacred title in the ancient cultures and were for sometime, forgotten.
In Ecuador, native chia seeds were found in the northwestern mountain range. However, it was reintroduced in Ecuadorian lands due to the interest of an Argentinian company who designated engineer Ayerza and Wayne Coach from the university of Arizona as investigators considering the worldwide trend of dry farming products. An Ecuadorian friend of mine while in New Zealand was contacted by these researchers who had a particular interest in Ecuador and therefore introduced him to the chia seeds.
Back in black
The year was 2004 and the project set out in different demonstrative plots of Ecuadorian land to determine the potential of the crop. The areas selected for the sow were (starting in the northern Ecuadorian highlands towards Quito, the capital city,) Pimampiro, land of the sun (or so reads the billboard when you reach the town), Salinas de Ibarra, Cayambe (2,900 MASL), Guayabamba, Patate and on the coastline: Quevedo and the Santa Elena peninsula. Pimampiro and Patate resulted as front runners considering production and seed quality. The sow cycle is longer in the highlands than in the coast, but the quality is much better there. In the highlands, the cycle lasts from three to four months before harvest, and in the coastal areas, the cycle lasts two.
Ecuador is a magnificent chia seed incubator: the seeds are more sizable than those grown in other places and the protein content is much more substantial. Where might we find the villain in this Ecuadorian chia seed love story you might ask? The answer to that is, as with the sow of many small grains and seeds: the harvest.
The sow is no problem for there was specific machinery available to complete the task, for the harvest however: in light of the minute size of the seed, there are a couple of machines that can accomplish this endeavour successfully but they were scarce at the time. In the chia crop, its fluorescence is of the adjacent seed type which means the seed does not fall easily from its plant but with a good blow brought on by a harvester, which we consider the best of news all things considered.
Why Inca's Treasure Chia Seeds
There is a myth about chia seeds in that it is not good for you, alas I would like to put it to rest with the following information. There is caution to be had when ingesting this tiny bits as only 10 grams (or one tablespoon) is recommended daily. Exceeding the 10 grams a day dosage might result in constipation. Also, as with any grain, the idea is to eat it when it's ripe; not when it is still green. Our tale is of black chia and white chia seeds, yet I never mentioned the green. Green chia seeds in not really a thing but for the purpose of this explanation we shall refer to them this way. Green chia seeds are those seeds that are not ripe and that if ingested may cause stomach discomfort.
We don’t hold up to other chia seed products but our very own black and white chia seeds and chia powder products. Why? Because we can guarantee with our optical seed selection machine the separation of any irregular seed that doesn’t comply with specific size, shape or color characteristics. This is how we clean the green, its possible due to photographic technology that captures a cascade of two million seeds per second and chooses only those who meet the quality specifications.
At Glance: Chia seed Benefits and Uses
Chía seeds have eight times more Omega than Salmon. They grip 1.5 more protein than that found in an egg. Lastly, chia seeds hold 3 times more iron that a regular spinach portion (what would Popeye say?).
How to enjoy chia seeds? Fruit Juices, dressings, fruits, granola, salads and baked goods are good chia seed intake possibilities.
To enjoy the chia seeds in a beverage try this: allow the seeds to hydrate for at least three hours so that its gelatinous consistency may take place. When submerged in liquid states: chia seeds gain ten times their weight in water by absorbing it.
Up next in the chia seed realm: I will be sharing with you a fabulous athletic tale of the indigenous Mexican community, the Tarahumaras. Untiring runners that draw neverending energy when spiking their lemonade with chia seeds and honey.