Chia (Salvia hispanica) is a flowering plant in the mint family, native to central and southern Mexico and Guatemala. Its tiny seeds — black, white, or grey — were a staple food for the Aztec and Maya civilisations. After centuries of obscurity, chia seeds re-entered the global food supply in the early 2000s and have since become widely available.
Chia seeds are notable for their ability to absorb many times their weight in water, forming a thick gel. This property makes them useful as a thickener in puddings, smoothies, and baked goods, and as an egg substitute in vegan cooking. They have a mild, slightly nutty flavour and are commonly sprinkled on yoghurt, cereal, or added to drinks. Australia is one of the world’s largest producers of chia, with significant farming operations in the Kimberley region of Western Australia and parts of Queensland.
How it's produced
Chia is grown as a summer annual crop in tropical and subtropical regions. Seeds are sown into prepared fields and the plants grow to around one metre tall, producing spikes of small blue or white flowers. After flowering, the seed heads dry on the plant and are harvested mechanically using modified grain headers.
The crop requires a long, warm growing season and is sensitive to frost. In Australia, chia farming expanded rapidly in the 2010s in northern regions with suitable climates. The harvested seeds are cleaned, sorted by colour (black and white seeds are sometimes sold separately), and packed for sale. Minimal processing is required — chia seeds are sold whole, ground, or as an oil extract. The crop is relatively low-input, requiring modest fertiliser and few pesticides.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for cereals & grains, not measured for this item yet. Sources & methods →
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