Whole Black Chia Seeds
Tiny seeds that turn into gel when wet, which sounds strange until you realize that trick makes them one of the most useful things in your pantry.
What It Is
Chia seeds come from a flowering plant native to Mexico and Guatemala, where they have been eaten for centuries. They are nearly flavorless on their own, which is actually their greatest strength: they take on whatever surrounds them without competing.
The gel they form when soaked in liquid is not a quirk to work around. It is the whole point. That same quality thickens puddings, holds together homemade energy bars, and replaces an egg in a baked good when you mix one tablespoon of seeds with three tablespoons of water and let it sit for five minutes.
What To Do
The most popular use is overnight pudding: stir three tablespoons of seeds into one cup of milk of choice, add a little honey or maple syrup, and refrigerate for at least four hours. It thickens into something close to tapioca. Top it with fruit and breakfast is done.
You can also stir them into oatmeal, blend them into smoothies, or sprinkle them over yogurt without soaking at all. Store in a cool, dry spot and they will keep for well over a year. A little goes a long way.
