Chia seeds are familiar to many, in most cases they get related to bread/pastries. Its origins come from elsewhere: Chia is a one year plant, that can grow up to one meter and their flowers grow in countless small clusters. The plant gets cultivated wherever it is warm and dry: Mexico, Argentina, Mexiko, Argentinien, Guatemala, Bolivia, Peru, Australia and in the South of the USA. Chia seeds are completely neutral in taste and as soon as a little bit of water gets added, the chia seeds transform to a sort of gel.


Chia seeds are not totally hyped without a reason: Omega 3-fetty acids, high in fibre, vitamin B1, B3 & E are part of the small seed. Besides the countless nutrients chia seeds consist of 20% proteins and they have a high content of magnesium, potassium, phosphorus and zinc.


Chia seeds were already known to the Mayas. Back then the high-protein seeds were a staple food and served as a energy provider. Translated from the Mayas language chia means „power“. Only one teaspoon full with chia seeds provides people enough power for up to 24 hours.