Boas Comidas

Glossário Culinário

Chia

Ingrediente

Origem
Central America

Chia is a tiny dark seed from Central America that became popular in healthy cooking because it forms a natural gel on contact with liquids. It tastes neutral, so it works in sweet and savory recipes without changing the dish’s flavor, only its texture.

Characteristics

Chia seeds are small, oval and usually mottled in shades of black, gray and white. Dry, they are crunchy and unobtrusive; soaked in water, milk or juice for a few minutes, they absorb the liquid and form a jelly-like layer around each seed. That trait is what makes chilled puddings, jams and full-bodied drinks possible without gelatin or starch. Ground chia works as a thickener in batters and porridges. Like any oilseed, it should be kept in a sealed jar away from light and moisture.

Uses in the kitchen

  • Chia pudding: stirred with milk, yogurt or plant milk and chilled until set, served with fruit.
  • Breads and cakes: added to pão de queijo batter, whole-grain breads and cakes for texture and light crunch.
  • Juices and smoothies: a spoonful in the drink boosts creaminess and satiety.
  • Egg replacer in vegan recipes: a spoonful of ground chia soaked in water helps bind simple batters.
  • Salads and yogurts: sprinkled on ready to eat, with no pre-soaking, as a crunchy finish.

Substitutions

For gel and creaminess, soaked ground flaxseed is the closest stand-in for chia in puddings and batters. In breads and salads, when crunch is all that matters, golden flaxseed, sesame or sunflower seeds work well. In homemade jams, cooking the fruit with a little sugar and lemon skips the chia, though the method is different. Anyone trying chia for the first time should start with small amounts and drink water with it, since the seed absorbs a lot of liquid.

Fun facts

Chia was grown and eaten by peoples of Central America long before it became trendy in modern diets. Because it tastes neutral, it adapts to any seasoning: it works in sweet smoothies as well as in savory salads and spreads. A handy tip is to soak chia ahead of time in the fridge, stirring once in the first minutes to prevent lumps, which guarantees a smooth, even pudding.

Recipes with chia

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