Chia seed (Salvia Hispánica) is native to mountainous areas in tropical and subtropical climates. Along with Maize, Beans and Amaranth, it was one of the main sources of food for the pre-Columbian cultures.

Chia in Nahuatl dialect (chian) means “oily”, and it was a source of energy for long travels and rations for warriors, along with maize.

Conquistadores tried to replace the crop with the ones imported from the Old World. Chia seed survived in small parcels in the southern areas of México, Guatemala and Nicaragua, and now returns 500 years later to its rightful place as an important pillar of nutrition for humankind.