Chia Seed and Orange Water (Agua de Chía)

History & Origin

Chia (Salvia hispanica) is a plant native to Mesoamerica with uninterrupted use for over 5,500 years. For the Aztecs and other pre-Hispanic peoples, chia was one of four sacred crops alongside maize, amaranth and beans. Chia seeds were so valuable they were used as tribute to rulers and in religious offerings. "Chianpinolli" was a pre-Hispanic drink of ground chia with water that the Aztecs consumed before long days of work or warfare for its ability to provide sustained energy. Aztec warriors carried pouches of chia on military expeditions, instinctively knowing what modern science confirms: that chia provides omega-3 fatty acids, fibre, protein and essential minerals. With Spanish colonisation, chia cultivation was practically abandoned for centuries as it was associated with pre-Hispanic rituals. It was the state of Jalisco that kept alive the tradition of preparing "agua de chía" with lemonade or fruit juice. In contemporary Mexico, agua de chía with orange is one of the most popular fresh waters, especially in the summer months. The combination of the natural gel the seeds form when hydrated with the refreshing acidity of orange juice creates a drink unique in texture and flavour.