Chia (Salvia hispanica L.), an annual herbaceous plant, is one member of the Lamiaceae family. Its center of origin is between Mexico and Guatemala. It is a wonderful pool of omega-3 fatty acids, protein, antioxidants and dietary fiber for healthful diets. The United States Department of Agriculture (USDA) has encouraged the cultivation of chia as an industrial crop. The genetic basis of the chia cultivars is narrow due to self-pollination and the selection of pure lines. Therefore, further genetic improvement through molecular breeding is necessary for the profitability and sustainability of chia production. Unfortunately, little is known about the basic genetic characteristics of this species, such as karyotype, nuclear genome size, and diversity of molecular markers. According to scientific proof, dietary phytochemicals are very important and useful for treating and preventing many diseases in the human diet. People request functional foods with countless health advantages by growing the universal health consciousness. In addition to the traditional use of seeds, innovative uses of its seeds and leaves have been started due to its high protein content and mucilage production that have various applications. Chia seed is used as a functional food or a nutritional supplement. It also uses for medicinal purposes.