Chia seed
Chia seed suppliers and sourcing guide
Chia seed is the seed of Salvia hispanica, an annual plant in the mint family native to Mexico and Central America and now grown widely in South America and elsewhere. The seeds are cleaned and sorted after harvest and sold whole, milled, or as partially defatted powder left after the oil is pressed out. Whole seed absorbs water and forms a gel, which is why it is used in puddings, drinks, jams and bars.
- Category
- Food staples and powders
- Also known as
- Salvia hispanica · chia · black chia · white chia
- Facts checked
- November 2026
Forms and grades of chia seed
Suppliers sell different products under the same name. Specify the one you need.
Whole black seed
The common mottled dark seed, cleaned to a stated purity for toppings, drinks, puddings and baking.
White chia
Light-colored seed from white-seeded varieties, used where dark specks are unwanted.
Milled chia
Whole seed ground to a meal; more prone to oxidation than whole seed and usually packed in barrier bags.
Partially defatted powder
Press cake ground to a powder after oil extraction, lower in fat and higher in protein and fiber.
Organic
Certified organic seed, offered by most major chia suppliers alongside conventional.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Purity and foreign material
- Other seeds, stones, stems and dust by weight; specifications usually call for 99.9 percent purity or similar.
- Moisture
- Loss on drying, kept low for storage stability.
- Water absorption
- Gel or water-holding capacity when the seed is used for its thickening behavior, measured by the supplier's own method.
- Microbiology
- Total plate count, yeast and mold, coliforms or Enterobacteriaceae, E. coli and Salmonella; low-moisture foods that are eaten without a cooking step need a negative Salmonella result per lot.
- Pesticides and metals
- Multi-residue pesticide screen by GC-MS/MS and LC-MS/MS, plus lead and cadmium by ICP-MS.
- Oil quality for milled forms
- Peroxide value and free fatty acids for milled or defatted product, as an early sign of rancidity.
Storage, lots and expiry
Storage and shelf life
Whole seed is stable when kept sealed in a cool, dry area; milled and defatted forms should be kept cool in oxygen- and light-barrier packaging. Shelf life is set by the supplier's specification, and milled stock near the end of life is usually retested for peroxide value and odor.
Lots and expiry dates
Seed color, size and oil content vary by origin and crop year, so record country of origin and harvest year with each lot. Rotate milled forms first in, first out, and keep the micro results on file for every lot.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
The EU Novel Food Catalogue entry for Salvia hispanica L. concerns the seeds, seed oil and partially defatted seed powders and carries the status code AUTHORISED_NOVEL_FOOD.
Source: ec.europa.eu (opens in a new tab)Health Canada's Natural Health Products Ingredients Database lists Salvia hispanica (common name chia) as a plant material under Schedule 1, item 1 of the Natural Health Products Regulations.
Source: webprod.hc-sc.gc.ca (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Chia seed suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking chia seed suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell chia seed? Request a listingFrequently asked questions
What forms of chia seed can brands buy?
Common forms include whole black seed, white chia, milled chia, partially defatted powder and organic. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for chia seed include?
Expect purity and foreign material, moisture, water absorption, microbiology, pesticides and metals and oil quality for milled forms, each with its method, specification and result for that lot.
How should chia seed be stored?
Whole seed is stable when kept sealed in a cool, dry area; milled and defatted forms should be kept cool in oxygen- and light-barrier packaging. Shelf life is set by the supplier's specification, and milled stock near the end of life is usually retested for peroxide value and odor.
What is the regulatory status of chia seed?
The EU Novel Food Catalogue entry for Salvia hispanica L. concerns the seeds, seed oil and partially defatted seed powders and carries the status code AUTHORISED_NOVEL_FOOD. Health Canada's Natural Health Products Ingredients Database lists Salvia hispanica (common name chia) as a plant material under Schedule 1, item 1 of the Natural Health Products Regulations.
More food staples and powders
- Cocoa powderCocoa · Cacao powder
- Chocolate liquorCocoa liquor · Cocoa mass
- Cocoa nibsCacao nibs · Cracked cocoa
- Roasted coffeeCoffea arabica · Coffea canephora
- Instant coffeeSoluble coffee · Instant coffee powder
- MatchaMatcha green tea powder · Powdered green tea
- Black teaCamellia sinensis · Thea sinensis
- Nonfat dry milkNFDM · Skim milk powder
- Whole milk powderDry whole milk · WMP
- Sweet whey powderDry sweet whey · Dried whey
- Buttermilk powderDry buttermilk · Dried sweet cream buttermilk
- Dried whole eggDried eggs · Whole egg powder
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