The Aztecs had a unique way of consuming chia seeds. They would first roast the seeds to enhance their flavor and texture. Roasting the seeds would also help to preserve them for longer periods of time. Once the seeds were roasted, they were then milled into a fine flour-like consistency.
To prepare a porridge, the chia flour was combined with corn flour and water. This mixture would create a thick and hearty porridge that served as a staple food for the Aztecs. The porridge could be eaten as-is, providing a nutritious and filling meal.
In addition to the porridge, the Aztecs also had another method of preparing chia seeds. They would shape the chia flour into cakes and cook them over an open fire. This method of cooking would give the chia cakes a crispy exterior while maintaining a soft and chewy interior.
The chia cakes would be a convenient and portable option for the Aztecs, allowing them to have a quick and nutritious snack while on the go. The cakes could also be stored for longer periods of time, making them a practical food source.
The consumption of chia seeds was not only limited to porridge and cakes. The Aztecs would also use chia seeds as a topping or ingredient in various dishes. They would sprinkle the seeds over salads, soups, and stews, adding a crunchy texture and a nutty flavor to their meals.
The Aztecs recognized the nutritional value of chia seeds and incorporated them into their diet as a source of energy and sustenance. Chia seeds are rich in omega-3 fatty acids, fiber, and protein, making them a valuable addition to their food sources.
The Aztecs had multiple ways of consuming chia seeds. They would roast and mill the seeds into flour, which was then used to make porridge or shaped into cakes and cooked over an open fire. Chia seeds were also used as a topping or ingredient in various dishes. The Aztecs recognized the nutritional benefits of chia seeds and incorporated them into their diet for sustenance and energy.
