Chia Seeds (Salvia hispanica) - Bulk

• Botanical Name: Salvia hispanica
• Common Name: Chia Seeds
• Form: Whole seeds
• Flavour Profile: Mild, nutty
  

• Chia pudding and soaked breakfast bowls
• Smoothies, yoghurt, oats, cereals, and baking mixes
• Vegan egg replacer when soaked into a gel
• Thickening jams, sauces, and dressings

This product is suitable for:

• Everyday pantry use in sweet and savoury recipes
• Plant-based baking and egg-free cooking
• Fibre-forward meals and make-ahead breakfasts

This product is not for:

• Anyone wanting a low-fibre ingredient
• Those who dislike gel textures in foods
• People looking for a ready-made pudding or snack

• As a Pudding: Mix 1 to 2 tbsp chia seeds with ½ cup liquid, stir well, rest 10 minutes, stir again, then refrigerate until thick.
• As an Egg Replacer: Mix 1 tbsp chia seeds with 3 tbsp water, rest until gelled, then use in baking.
• As a Sprinkle: Add to yoghurt, oats, or salads for texture.
• Processing Tip: Stir twice when soaking to reduce clumping.

• Drink plenty of water when using chia seeds, especially if increasing fibre intake.
• Avoid consuming large amounts dry, as the seeds absorb liquid and can pose a choking risk.
• Start with small servings and increase gradually to reduce digestive discomfort.
• Avoid use if you have swallowing difficulties or oesophageal narrowing.
• Consult a qualified healthcare practitioner before significantly increasing fibre intake, especially during pregnancy or while breastfeeding.

Q: Why do chia seeds turn gelatinous?
A: They absorb liquid and form a natural gel around the seed, which is why they work well in puddings and baking.

Q: Can chia seeds be used in savoury meals?
A: Yes. They can thicken dressings and sauces, or be sprinkled into soups and salads for texture.

Q: How should chia seeds be stored?
A: Keep sealed in a cool, dry place away from moisture to prevent clumping.