Chia Pudding

Chia seeds come from Salvia hispanica, a flowering plant native to central Mexico and Guatemala that has been cultivated for at least 5,500 years. For the Aztec and Mayan civilisations, chia was as important as corn and amaranth — a primary energy source for warriors, runners and farmers. The Nahuatl word "chia" means "oily", a reference to the seeds' high omega-3 fat content. Aztec tribute records show that chia was collected from conquered territories as a form of tax payment.

Spanish colonisers banned chia cultivation in the 16th century because the seeds were used in religious rituals they considered pagan. This drove the crop to near-extinction in much of its range. It survived only in isolated highland communities in Mexico and Guatemala, where it continued to be grown quietly for centuries. Chia's dramatic global revival only began in the 1990s when Argentine and North American researchers rediscovered its extraordinary nutritional profile.

The chia pudding format — seeds soaked in liquid until they form a tapioca-like gel — became a health food phenomenon in the 2010s. The seeds absorb up to 12 times their weight in water, creating a thick, creamy texture without any cooking. Our version layers chia soaked in yoghurt, milk and honey beneath a crown of toasted almond shreds, sliced seasonal fruits, coconut and granola.