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Cha is commonly used to add a nutty flavor and crunchy texture to a variety of dishes, such as breads, salads, smoothies, and desserts.

Soaking cha seeds is not necessary for all recipes, but soaking them in water turns them gelatinous, which is great for puddings or thickening drinks.

Start with 1 to 2 tablespoons of cha per serving in smoothies to add thickness and nutrients.

Yes, cha can be consumed raw, sprinkled on yogurt, salads, or cereals.

Yes, cha is naturally gluten-free and suitable for gluten-free recipes.

Cha can be used whole or ground. Grinding is helpful for recipes where a smoother texture is desired, like smoothies.

Yes, cha is plant-based and often used in vegan recipes as an egg substitute or thickener.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Store cha in an airtight container in a cool, dry place away from direct sunlight for maximum freshness.

Yes, cha can be added to bread, muffins, cookies, and other baked goods to enhance texture and nutritional value.

When stored properly, cha typically lasts up to 1-2 years. Always check for off odors or taste.

Mix 1 tablespoon of cha with 3 tablespoons of water and let it sit for 10-15 minutes until it forms a gel. This can replace one egg in baking recipes.

Mix 3 tablespoons of cha with 1 cup of milk or a milk alternative, add sweeteners or flavorings as desired, and refrigerate for 2-4 hours or overnight until it thickens.

Yes, you can stir cha into soups and stews towards the end of cooking to thicken them slightly.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Yes, you can lightly toast cha in a dry skillet for a few minutes to enhance its nutty flavor before adding to recipes.