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This article is about the edible seed of certain Salvia species. For the chia plant, see Salvia hispanica. For the golden chia plant, see Salvia columbariae. Color and detail of chia seeds close-up. There is evidence that the crop was widely cultivated by the Aztecs in pre-Columbian times and was a staple food for Mesoamerican cultures. Typically, chia seeds are small flattened ovoids measuring on average 2. They are mottle-colored with brown, gray, black, and white.

In the 21st century, chia is grown and consumed commercially in its native Mexico and Guatemala, as well as Bolivia, Argentina, Ecuador, Nicaragua, and Australia. New patented varieties of chia have been developed in Kentucky for cultivation in northern latitudes of the United States. Seed yield varies depending on cultivars, mode of cultivation, and growing conditions by geographic region. Percentages are roughly approximated using US recommendations for adults.