Food Lens · Pantry
Chia seeds
Mild and nearly neutral, crunchy dry and gel-like once soaked.
Lens analyzedChia seeds are tiny black or white seeds that turn gel-like when soaked in liquid, thickening puddings, jams, and overnight oats without any added starch. Dry, they're crunchy and nearly flavorless, which is why they blend so easily into both sweet and savory dishes.
Where it comes from
Chia was cultivated by Aztec and Mayan civilizations in Mesoamerica, where the seeds were pressed for oil, ground into flour, and mixed into drinks. It re-entered North American kitchens more recently as home cooks began using it as a thickener and egg substitute in baking.
Buying it
Look for seeds that are uniform and dry rather than clumped, since moisture can cause clumping or mold in the bag. Black and white chia seeds behave the same in cooking, so the choice is mostly visual.
Storing it
Store in a sealed container in the pantry; the seeds' outer coating keeps them stable for close to a year without turning rancid.
Keeps about 1 year in the pantry.
Recipes that use chia seeds
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Checked for each member
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What it costs near you
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Your household memory
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