What is Chaya?
Part of our Ultimate Guide to Fruits and Vegetables. Click to see more answers to your questions.
Chaya, often known as tree spinach, is a leafy green vegetable that originates from Mexico. This leafy green vegetable is a staple in the Belizean diet, where it’s appreciated for its nutritional value and versatility in cooking. The leaves are dark green and somewhat similar in appearance to spinach leaves but are tougher and need to be cooked before eating due to the presence of toxic hydrocyanic acid in raw leaves.
You can find chaya in markets that specialize in tropical or Latin American foods. It’s not as widely available as other greens, but its popularity in traditional and health-conscious circles is growing, which might make it easier to find in health food stores or international markets.
In terms of use, chaya is quite versatile. It’s commonly added to soups, stews, and other cooked dishes. The leaves need to be boiled for about 20 minutes to remove toxins, and the water used for boiling should be discarded. After boiling, chaya can be used similarly to how one might use spinach or Swiss chard. It’s also served mixed into scrambled eggs, tamales, and empanadas in traditional Mexican cuisine.
If you’re looking for a substitute for chaya in a recipe, spinach or Swiss chard makes a good alternative. Both are similar in texture and flavor once cooked and are much easier to find in most grocery stores. Kale can also be used as a substitute, though it has a stronger flavor than chaya.
