The seeds of chia (Salvia hispanica) have as a vegetable source a maximum content of omega-3 fatty acids. They are easy to use and are ideal for the health-conscious, vegetarian and vegan cuisine.

seeds classic

Classic chia seeds with the same fatty acid spectrum as white chia seeds, are black with a part of white seeds.

seeds white

White chia seeds have an omega 3 - omega 6 ratio of 3 : 1 and are often used as an addition in drinks or smoothies.

seeds from Nicaragua

The black chia seeds are special chia seeds endemic in Nicaragua with an omega 3 - omega 6 ratio of 4 : 1. These are exclusively black and slightly smaller than the traditional chia seeds.


Chia flour is produced from whole chia seeds in specialized mills. Through the processing of the whole seeds none of the nutrients are lost. Chia flour is capable of absorbing larger amounts of liquid and storing it gel-like. Pastry products remain soft and fresh for longer. In addition, chia flour acts as a binding agent which keeps the dough better together. It is relatively non-sticky and can be mixed well with conventional ingredients.

flour extra fine

Chia flour extra fine is made from whole chia seeds. In a special process, a large portion of the oil is removed from the seeds. As a result, the protein and the fiber content are significantly increased. The fat-reduced chia seeds are ground to a fine powder, which can be used in many ways. Due to the high proportion of swelling agents, chia flour extra fine can absorb and store large amounts of water. The resulting pulp is excellently suitable as a binder and can be used, inter alia, as an egg substitute.


Roasted chia seeds are made from whole chia seeds. In a special process the chia seeds are gently roasted. As a result, the chia seeds lose their property of absorbing large amounts of water and forming a gel. The valuable ingredients such as omega-3 fatty acids are retained after roasting. With a slightly nutty flavor and the crispy property, it fits perfectly into muesli or yogurt.


Chia oil is obtained directly from chia seeds by cold pressing. Due to the many antioxidants in chia seeds, the oil has a comparatively long shelf life. However, chia oil is not suitable for frying, since it has a low smoke point (approx. 105 ° C).