Choose 5 or 30 lbs.
Chia seeds (Salvia hispanica) are small seeds with a very mild, nutty flavor, unusual thickening properties, and a lot of nutritional benefits. They’re one of the highest known vegetable sources of Omega-3 fatty acids while also being high in calcium, phosphorus, manganese and fiber. They’re often consumed for their nutritive properties, but can also be used as a gluten free thickener, vegetarian gelling agent, or egg substitute in baking.
Chia seeds were very important to the ancient Inca & Mayan diets, and have long been prized for their nutrition, tendency to promote better digestive health, and ability to better regulate energy release.
White & black chia seeds are essentially the same in terms of nutrition, texture, and flavor, they only vary in appearance.
Store chia seeds in an air-tight container in a cool, dry, dark place.
RECIPES & TIPS
White & black chia seeds can be used interchangeably, the only difference is appearance.
Chia seeds can be eaten as a snack, sprinkled onto salads, cereals, yogurt, etc. They can be added whole or ground (in a food processor, spice grinder, or clean coffee grinder) to soups, stews, smoothies, sauces, etc as a source of nutrients or a gluten free thickener.
They can also be added to flavorful liquids to create nutritious & delicious gels or a vegan egg substitute for baked goods.
Producing Chia Seed Gels:
Mix chia seeds into lukewarm water at a ratio of 9 parts water to 1 part chia seeds. Wait five minutes, then whisk again, cover, and refrigerate until needed (up to two weeks).
Chia Seeds as an Egg Substitute:
Gel 1 tbsp of ground chia seeds in 3 tbsp of water for each egg you wish to replace in a baking recipe.