100% premium Chia seeds
Chia, pronounced chee-uh, is a flowering plant of the mint family which is native to Central and South America. Records show that Chia was widely cultivated by the Aztec and served as their staple food. A naturally gluten-free grain, they are probably the most popular superfood seeds in the world today. These tiny black seeds are tasteless — and undergo a really cool gelatinous transformation when wet — so they’re easy enough to incorporate into your diet. Kept in a dry environment, chia seeds can be kept for years because their natural antioxidants prevent the deterioration of their important essential oils.
Why Chia seeds?
- High in iron, folate, calcium, magnesium, omega-3 fatty acids and soluble fibre
- Calcium and magnesium promote bone and dental health.
- Excellent source of omega-3 fatty acids, which help to raise HDL cholesterol; the “good” cholesterol.
- Their soluble fibre helps you feel full longer.
- They are also rich in anti-oxidants keeping the free radicals in check.
Seeds are so versatile, you hardly need a reason to add them to your food. Add them to salads, as an ingredient or topping for bread and grain products, rotis, naan, parathas, dry sabzis, crackers, sushi, cakes, soups, breading for fish, pakoras and a wide variety of other applications. Check out our product FAQ for more ideas!
Difference between Chia and Sabja seeds
We are aware that there is a confusion in the local market between Genuine Chia Seeds and Sabja Seeds. Many traders try and take advantage of this and pass off Sabja seeds as Chia seeds at Chia seed prices. Here are a few clues that would help you spot the difference:
- Chia seeds are native to Central and South America whilst Sabja seeds are native to India and Mediterranean.
- The colours of Chia seeds are grey, black, white and brown seeds whilst Sabja seeds are black.
- Chia seeds are oval in shape whilst Sabja seeds are elliptical.
- Chia seeds take some time to absorb water and mostly sink to the bottom of a glass. Sabja seeds absorb water very quickly and normally float to the top of a glass. Both seeds develop a translucent coat when soaked in water.
- Chia seeds do not have any particular taste. Sabja seeds have a mild basil (tulsi) taste.
- Chia can be consumed either dry (as they come) or wet (soaked in a liquid). Sabja seeds should be consumed after soaking.