Chia, a ‘super-food’, is famous for its health qualities
but few people would know that high altitude cultivation makes it even higher in nutrients.
This is why our Mountain Chia is grown in the Andes Mountains,
2,500 m above sea level, just as the Aztecs cultivated it 5,000 years ago.
Chia is a unique product first valued by the Aztecs in southern Mexico, and grown throughout South America. Researchers have found that the crop was as important as Maize before falling into decline with the arrival of European settlers.
Is has been claimed that growing at high altitude further strengthens the exceptionally high nutritional value of the crop, so we are proud to present our chia grown by a 2,500m high farmer collective from Comunidad Campesina Virgen de Cocharcas, in Apurimac, Peru.
This video shows the Communidad Campesina Virgen de Cocharas celebrating their annual Saint’s day with a fiesta. We hope this gives a flavour of the peoples we’re privileged to work with more than words alone.
When eaten dry, chia tastes rather like poppy seed. It is dense, small and crunchy. Soaked chia absorbs liquid and become very plump, sweet and soft like tapioca pearls. It is often added to deserts, or smoothies.
A Chia seeds are loaded with healthy benefits, which makes them considered a “superfood.” According to the US FDA, a one ounce (28 g) serving of chia seeds contain 9 percent of the recommended daily value for protein, 13 percent of oil and 42 percent of the recommended daily intake of dietary fiber.
Chia is a rich source of essential minerals including phosphorous and manganese as well as calcium and trace amounts of sodium and potassium, which all keep vital organs functioning properly.
Chia seeds also contain healthy antioxidants, including caffeic and chlorogenic acids, myricetin, quercetin, and kaempferol, which may prevent cellular damage.
The chia seed is a rich source of Omega-3, and in fact has more Omega-3 than flax seed.