Chia seeds
Chia (Salvia hispanica) is a South American species of sage (Wikipedia) very rich in polyunsaturated fatty acids, minerals and especially, thus what interested us initially, in fiber. People allergic to other seeds (sesame, flax, etc.) should be cautious for potential cross-allergy.
And what about its culinary virtues? We have tested for you!
No doubts, chia seeds become our new friends! We have tried them first as a topping on bread ... Mmmm black seeds have a little nutty flavour. We then tested them as a replacement for eggs since for a cake recipe, we ran out of eggs! We were very surprised to see that they seem to possess both binding and rising properties. Stired in sauces, their thickening property adds to their virtues.
We do not report here, rates for minerals, omega-3 or others since there are several sites mentionning them already.
But we sincerely propose you to make the test, we use between two and four spoonfuls that we crush, to allow faster release of their properties.
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