Cookbook:Chia Seed
| Chia Seed | |
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| Category | Nuts and seeds |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Nuts and Seeds
Chia seeds are the edible seeds of the plant Salvia hispanica.
Characteristics
[edit | edit source]Chia seeds are very small in size and usually speckled black and white in color.[1][2] They have a very mild, nutty flavor and crunchy texture when dry.[3] When mixed with liquid, chia seeds will swell and absorb up to ten times their original volume of liquid—this results in a gel-like consistency similar to that of soaked tapioca.[4][1][3][5]
The seeds can also be ground to make chia flour[4] or sprouted in a moist environment to yield chia sprouts.[3][5]
Selection and storage
[edit | edit source]Avoid solid brown seeds, which tend to be less mature and more bitter[1]—ideally they will be speckled or solid white. When kept cool and dry, chia seeds have a very long shelf life.[1] They are not particularly prone to rancidity, but storage in the freezer may help retard this if it is a concern.[3] Soaked or sprouted chia seeds have a shorter shelf life and should be consumed within a week.[3]
Use
[edit | edit source]Chia has a variety of uses in sweet and savory preparations. They can be eaten raw, which adds a crunchy texture to dishes.[1] Their swelling power makes them useful in puddings,[1] and they can also be used to add body in gluten-free baking. They may also be used as an egg substitute[3] in some recipes by combining 1 tablespoon of ground chia seeds with 3 tablespoons of warm water and allowing it to gel. Chia sprouts can be used like other sprouts and microgreens, such as in salads or sandwiches.[4][5]
In Latin America, the beverage chia fresca is made by combining chia seeds, citrus juice, and a sweetener.[3][5]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d e f Nast, Condé (2018-01-26). "What Are Chia Seeds Good For Anyway?". Bon Appétit. Retrieved 2024-03-05.
- ↑ Zeece, Michael (2020-01-30). Introduction to the Chemistry of Food. Academic Press. ISBN 978-0-12-811726-2.
- ↑ a b c d e f g "Versatile Chia Seeds: a Pop of Healthy Flavor". The Spruce Eats. Retrieved 2024-03-05.
- ↑ a b c Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d "What are Chia Seeds? (with pictures)". Delighted Cooking. 2024-02-01. Retrieved 2024-03-05.