Characteristics
Shape and size: Oblong, similar to a 2-mm pebble
Colour: Grey, black, white, marbled
Flavour: Typical flavour of Chia seeds, mild to strong
Calories*: 400 kcal
Protein*: 18 g
Fat*: 30 g including 18% Omega-3 alpha-linolenic fatty acids
Fibre*: 30 g
Versions
- Natural
- Milled into flour
- Ground into paste
Sources: France, outside EU
Packaging: Paper bags containing 1 kg, 5 kg, 10 kg, 20 kg and 25 kg and big-bags
* on average per 100 grams
Organic chia seeds
Organic chia seeds
Pebble-like small seeds, ranging in colour from white to black, grey and brown. Raw organic chia seeds are slightly crunchy when you bite into them. Their size makes them ideal for sprinkling on or incorporating into preparations. When hydrated, organic chia seeds unveil their real secret…
They actually produce a mucilage, a plant substance made of a gel-like compound composed of polysaccharides. This viscosity can then be used as a substitute for gums and binding agents. Milled into flour or ground into a paste, they have the same characteristics.
Another quality of chia organic seeds is that they can be used as an egg substitute in vegan preparations. Organic chia seeds have a subtle flavour. Organic chia seeds work well in both sweet and savoury dishes.
Organic chia seeds:
a superfood
Organic chia seeds are rich in omega-3 fatty acids, which make up an average of 18% of the total fatty acid value. Organic chia seeds also contain almost 20% protein, which is a relatively high content. In terms of micronutrients, organic chia seeds are a source of vitamin B9, calcium, phosphorus and antioxidants. But it’s their fibre content that is really remarkable, particularly in terms of viscosity-giving functions.
All this makes little organic chia seeds a superfood. Their composition makes them an essential asset in health-oriented products. Since the 1990s, organic chia seeds have been becoming increasingly popular in contemporary delicatessen dishes.
The organic chia seeds that you will use are sorted and bagged at our FLANQUART site in Annezin, in northern France.
Chia seeds make
a triumphant return
Like many other seeds, chia seeds originated in Latin America, and in Mexico, more specifically. The plant thrives in tropical and subtropical growing conditions. Chia seeds were widely eaten during the Pre-Columbian era.
They were a staple food of the Maya and Aztec civilisations. The Aztecs even used their oil for religious ceremonies. That may well be why chia seeds fell into oblivion for almost 5 centuries, banished by the colonists. Chia seeds made their big comeback at the end of the 20th century. They were initially reintroduced, produced and marketed from South America.
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