shopping Chia - one variety
Chia seed, whole imagelearn more
[ 781 ]Salvia hispanica

Chia Seed Whole

1/4 Pound:  $5.10 Pound:  $11.34  100+ Pounds:  contact
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Wholesale Chia

Salvia hispanica
plant overview
the superfood strength of chia

Chia is a plant in the mint family that is native to Mexico and South America. If the name sounds familiar, it might be because you once nurtured a Chia Pet, a novelty item that involves sprouting chia seed through a terra cotta container shaped like an animal. The tiny seeds have gained notoriety in recent years as a “super food,” although it was used by the ancient Aztecs and Mayans of South America to sustain them while traveling long distances with little provisions. In fact, “chia” is the Mayan word for “strength.”

Clicking "learn more" next to each variety will take you to individual product pages for details.

01.
A Bit of Botany

a little botanical information about chia

description
Chia is an annual herb in the Lamiaceae or mint family growing up to 1 m (3.3 ft) tall, with opposite leaves that are 4–8 cm (1.6–3.1 in) long and 3–5 cm (1.2–2.0 in) wide. Its flowers are purple or white and are produced in numerous clusters in a spike at the end of each stem. It is in flower from Jul to August. The flowers are hermaphroditic. Chia is hardy from USDA Zones 9-12. Many plants cultivated as S. hispanica are actually S. lavandulifolia.

Chia seeds are typically small ovals with a diameter of about 1 mm (0.039 in). They are mottle-colored with brown, gray, black and white.

common names & nomenclature
The word chia is derived from the Nahuatl word chian, meaning "oily".

Also known as:
chia, chia seeds, salba seeds, sabja seeds or salvia hispanica

Chia, the superfood plant

02.
Where in the World

habitat and range for chia

habitat and range for chia
Chia is native to central and southern Mexico and Guatemala. Chia thrives best in warm climates and has been successful in even southern parts of North America. The rising popularity of chia seeds has expanded the plant’s domain, now grown outside of Mexico and Guatemala in places like the southeastern United States and other parts of South America. The plant’s scientific name, Salvia hispanica, is a member of the mint family.

03.
Cultivation & Harvesting

considerations for growing and harvesting chia

climate
Chia grows best in a warm sunny location.

soil
Chia prefers a light to medium well-drained fertile soil.

growing
Sow chia seeds in March/April in a greenhouse. Germination usually takes place within 2 weeks. Transplant out the seedlings into individual pots when they are large enough to handle and plant out in late spring or early summer. The seed can also be sown directly in the ground during April/May, though this sowing might not mature its seed in a cool summer.

harvesting
Begin harvesting your chia flowers as soon as most of the petals have fallen. Give them time to dry in paper bags or on a drying rack, but prepare for at least some of the chia seeds to break free in the process. Do not hang the plants upside down in your shed. Once the flowers are dry, crumple them in your hands over a sieve or bowl to loosen the seeds, separate out the seeds from the other plant parts.

preserving
Store chia seeds Store your bulk chia seeds in an airtight container in a cool, dry place.

04.
The Rest of the Story

additional information

Chia Seed in Traditional and Culinary Use

Chia seed is obtained from Salvia hispanica, a plant native to Mexico and Central America. The name “chia” comes from an ancient Mayan word often translated as “strength,” reflecting the seed’s longstanding cultural importance. Chia seeds were a valued food among Indigenous peoples of Mesoamerica, including the Aztecs, who incorporated them into daily diets and traditional beverages during long journeys and periods of travel.

Today, chia seed remains widely appreciated as a versatile food ingredient with deep historical roots. It is used globally in both traditional and modern cuisines, appearing in beverages, baked goods, porridges, and contemporary recipe development.

Functional Properties in Food Preparation

One of chia seed’s most distinctive characteristics is its ability to absorb liquid and form a gel-like texture. When soaked in water or juice, the seeds expand and create a mildly thickened mixture often referred to as chia gel. This property has made chia seed a popular ingredient in traditional drinks such as chia fresca and in a wide range of modern culinary applications.

Chia gel may be incorporated into foods such as sauces, cereals, jams, puddings, yogurt, smoothies, and baked goods, where it contributes moisture, texture, and stability. Because of its neutral flavor and subtle nuttiness, chia seed blends easily with both sweet and savory recipes without overpowering other ingredients.

Chia seeds may also be enjoyed whole, ground, toasted, or sprouted, and are commonly added to salads, grain bowls, and breads for texture and visual interest.

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for educational purposes only

This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.

please be advised:  Before making any changes to your diet you should always consult with your doctor, especially if you are pregnant, nursing or have existing conditions.

All reviews solely reflect the views and opinions expressed by the reviewer and not that of Monterey Bay Herb Co. We do not verify or endorse any claims made by any reviewer. None of these statements have been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition.