Use

The super seed brings variety to the cereal bowl. As whole seeds, they are a high-quality source of protein. Since the ingredients of white and black Chia are the same, their appearance plays a key role in their use. Black Chia seed forms an attractive contrast in fruit preparations such as smoothies, fruit salads and fruit spreads. It is baked in bread, sweet and salty biscuits. White organic Chia gives plant milk a creamy consistency due to its slimy ingredients. Chia is also on the list of ingredients as a vegan egg substitute.

Production

The Chia has its natural origin in Mexico and Central America. It thrives in tropical and subtropical zones and does not tolerate frost well. Drought, on the other hand, hardly damages it, only long periods of drought could jeopardize the crop yield. The Chia places some demands on the soil. It should be permeable and well ventilated, rich in nutrients and not too wet. The Chia appreciates a sandy and loamy ground and protected locations with full sun.

Mexican Chia is higher than European sage species. Its height can reach up to 1.75 metres. The blue or white flowers are fertilized by insects. When the flowers wither a few weeks after fertilization, the Chia seeds mature in capsules. The very small seeds are usually dark, grey, brown and black in color, sometimes with speckles and spots. Pure white Chia comes from white-flowered specimens, which are specifically cultivated to obtain the somewhat larger white seeds as pure as possible.

Grain size and humidity of the Chia is comparable with the seeds of Amaranth and Quinoa. They are highly swellable, a characteristic that is appreciated when used in the kitchen.

Origin

We attach great importance to buying first-class goods for our customers. Our Chia seeds are therefore certified organic. Organic Chia is of a natural sweetness and nutty in bite. Its high fibre content, the alpha-linolenic acid it contains and its mineral content have earned it a reputation as a super food.

Sustainability

No pesticides are used in the cultivation of organic Chia. All ingredients not obtained as food or animal feed are returned to the natural cycle. Chia seeds surpass many of our native seeds in terms of their shelf life. This leads to less loss due to overlapping. What is not sold directly as high-quality seeds can be processed into animal feed or tasty edible oil. Chia oil is also used to make varnish, which is used in Central America for the surface treatment of handmade vessels.

Harvest

Chia is commercially cultivated in areas with low to medium rainfall. This minimizes the risk of rot, which would otherwise lead to crop losses. Four to six months after sowing, the new Chia seed is ready for harvest. The fields are harvested with combine harvesters. The seeds are then cleaned and dried. Chia must be stored in a dry place until it is exported.

Flavor

Organic Chia tastes sweet, with a savory nutty aroma.

Yield

Depending on the quality of the soil and the weather conditions, the yield varies. It lies between 500 km and 1,000 kg.

Special feature

Chia is subject to the Novel Food Regulation, under which all foods not used for human consumption on a significant scale in the EU before 1997 are subject to authorisation. In 2009, it was granted for the first time for the use of Chia seeds – not more than 5% – in bread products. Since then, however, Chia has already been authorised in many other foods.