Chia seeds are the edible seeds of Salvia Hispanic, a flowering plant in the mint family (Lamiaceae) native to central and southern Mexico, or of the related Salvia columbaria of the southwestern United States and Mexico. Chia seeds are oval and grey with black and white spots, having a diameter around 2 millimetres. The seeds are hygroscopic, absorbing up to 12 times their weight in liquid when soaked and developing a mucilaginous coating that gives chia-based foods and beverages a distinctive gel texture.

Chia seeds may be added to other foods as a topping or put into smoothies, breakfast cereals, energy bars, granola bars, yogurt, tortillas, and bread. They also may be made into a gelatin-like substance or consumed raw. The gel from ground seeds may be used in place of eggs in cakes while providing other nutrients, and is a common substitute in vegan and allergen-free baking. Unlike flax seeds, whole chia seeds do not need to be ground because the seed coat is delicate and readily digested.