Chia seeds are obtained from Salvia hispanica, a flowering plant in the mint family (Lamiaceae) native to central and southern Mexico. Chia seeds are usually mottled and black, grey, brown, or white. They were a staple in the Aztec and Maya cultures of Central America. Chia seeds are obtained from Salvia hispanica, a flowering plant in the mint family (Lamiaceae) native to central and southern Mexico. Chia seeds are usually mottled and black, grey, brown, or white. They were a staple in the Aztec and Maya cultures of Central America. · Transfer the mixture to the parchment-lined baking sheet pan, press the mixture flat, and an inch in thickness in the pan. Refrigerate. · In a medium bowl, mix chia seeds and water until well combined, then let stand for 5 minutes until a gelatinous texture.