Does Chia Have Another Name? Your Guide to Salvia Hispanica

December 23, 2025 •

4 min read

Originally cultivated by the Aztecs and Mayans, chia seeds have been a staple food for centuries. If you've ever wondered, "Does chia have another name?" the answer is a simple and definitive yes, specifically its scientific and other regional common names.

Quick Summary

The popular chia seed is known by several other names, most notably its scientific name, Salvia hispanica. Other regional and historical names include Spanish sage and salba, reflecting its origins and cultural significance.

Key Points

Scientific Name: The botanical name for chia is Salvia hispanica, a flowering plant in the mint family.
Regional Names: Chia is also known as Spanish sage, Mexican chia, and historically as salba.
No Major Nutritional Difference: While chia seeds come in black and white varieties, their nutritional content is virtually identical.
Rich in Nutrients: Chia seeds are packed with fiber, protein, omega-3 fatty acids, and essential minerals like calcium and magnesium.
Versatile Ingredient: The seeds can be used in puddings, smoothies, baked goods, or as a nutritional topping for various dishes.

What is Chia's Other Name?

Beyond its widely used modern name, the chia seed's primary alternative designation is its scientific botanical classification, Salvia hispanica. This name identifies it as a flowering annual plant within the mint family, Lamiaceae. The word "chia" itself is derived from the Nahuatl word "chian," which means "oily," a reference to the seed's high content of omega-3 fatty acids.

Historical and Regional Names

Throughout its history, chia has acquired several other names, particularly in regions where it has been cultivated for centuries.

Spanish Sage: Reflects its place in the mint family and its Spanish colonial history.
Salba: A portmanteau of Salvia and "chia" used to refer to a specific cultivar of Salvia hispanica.
Mexican Chia: Points to its origin in central and southern Mexico and Guatemala.
Tukhm-e-Sharbati: A name used in Urdu, particularly in parts of Pakistan and India, meaning "beverage seed" because of its use in cooling summer drinks.

Chia Seed Variations: Beyond the Name

While all chia seeds share the same primary scientific name, you might notice different colored seeds on the market, most commonly black and white. The good news is that these color differences are the result of genetic variation within the Salvia hispanica plant and do not reflect any significant nutritional difference. While some might notice a slight visual appeal with one color over the other in certain dishes, from a health perspective, they are interchangeable. Black chia seeds often appear mottled, while white ones have a paler, ivory hue.

A Nutty Comparison: Chia vs. Other Seeds

While exploring what does chia have another name, it's helpful to see how it compares to other seeds often used for similar purposes. Chia is often compared to flaxseeds and basil seeds, but each has distinct characteristics.


Feature	Chia Seeds (Salvia hispanica)	Flaxseeds (Linum usitatissimum)	Basil Seeds (Ocimum basilicum)
Gel Formation	Slow-forming, creates a thick gel.	Also forms a gel, best when ground for absorption.	Rapidly forms a thicker gel with a central seed.
Flavor	Mild, slightly nutty, neutral.	Stronger, earthy, and nutty flavor.	Mild to neutral, depending on the variety.
Omega-3s	Excellent source of Alpha-Linolenic Acid (ALA).	Also a great source of ALA, often higher per ounce.	Lower in omega-3 fatty acids compared to chia and flax.
Protein	Contains all nine essential amino acids, making it a complete protein.	Contains a similar amount of protein but is not a complete protein.	Offers a comparable amount of protein but is not complete.
Culinary Use	Perfect for puddings, smoothies, and as an egg substitute.	Good for baking, adding to yogurt, or as an egg substitute.	Often used in beverages and desserts, particularly in South Asian cuisine.
Consumption	Can be eaten whole; grinding is not necessary for nutrient absorption.	Best eaten ground for maximum nutrient absorption.	Usually consumed soaked and swollen.

The Nutritional Power of Salvia Hispanica

Regardless of what you call it, Salvia hispanica is celebrated for its nutritional profile. It’s a rich source of fiber, omega-3 fatty acids, plant-based protein, and essential minerals like calcium, magnesium, and phosphorus. The high fiber content is particularly beneficial for digestive health, and when soaked, the seeds expand to create a gel that promotes a feeling of fullness, which can aid in weight management. Additionally, chia seeds are packed with antioxidants that help protect the body from cellular damage.

Versatile Uses in the Kitchen

Beyond its reputation as a superfood, the versatility of chia seeds is one of their greatest assets.

Chia Pudding: A simple and popular recipe involves soaking the seeds in a liquid like milk or a milk alternative, which transforms them into a thick, pudding-like consistency. You can add sweeteners, fruit, and other toppings for flavor.
Smoothie Booster: Blending a spoonful of chia seeds into your morning smoothie is an easy way to add fiber, protein, and healthy fats without altering the taste.
Egg Replacement: For vegan baking, a "chia egg" (1 tablespoon of seeds mixed with 3 tablespoons of water) creates a gelatinous binder that works similarly to a chicken egg.
Topping: Sprinkle dry chia seeds over yogurt, oatmeal, salads, or cereals for a subtle crunch and a nutritional boost.
Thickener: The gelling properties of chia make it a great natural thickener for sauces and dressings.

Conclusion: The Enduring Legacy of Salvia Hispanica

From ancient Aztec rituals to modern health food trends, the chia seed, or Salvia hispanica, has maintained its status as a nutritional powerhouse. Its various names reflect its rich history and global adoption, but the core benefits of this small, mighty seed remain the same. Whether you refer to it as Spanish sage, salba, or the familiar chia, incorporating this superseed into your diet is a simple and effective way to boost your intake of fiber, omega-3s, and essential minerals. Don't be fooled by its small size; its nutritional impact is substantial, making it a valuable addition to any healthy eating plan.

Explore more about the origins and benefits of this incredible plant at PMC.

Frequently Asked Questions

Yes, salba is another name for a specific variety of chia seeds (Salvia hispanica). It is often used to refer to a cultivated version of the seed.

No, chia seeds and basil seeds are not the same. While they both form a gel when soaked in water and are sometimes confused, they come from different plants and have distinct nutritional profiles and properties.

In Urdu, chia seeds are commonly referred to as Tukhm-e-Sharbati, which translates to "beverage seed". The name reflects its traditional use in cooling drinks in South Asia.

Mexican chia is the same as the chia we know today; the name simply references its origin. Salvia hispanica is native to central and southern Mexico and Guatemala, so Mexican chia is a historical or regional name.

The word "chia" comes from the Nahuatl word "chian," meaning "oily." This is a direct reference to the seed's high oil content, which is rich in omega-3 fatty acids.

Black and white chia seeds are almost identical in nutritional content. The color difference is purely genetic and does not indicate any significant variance in health benefits or flavor.

Yes, you can use ground flaxseed as a substitute for chia seeds in many recipes, particularly for their thickening properties and omega-3 content. However, flaxseed is best consumed ground for nutrient absorption, unlike chia.