Below is a list of all known varieties for Chia Seed. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Black Chia Seed | The most common variety, characterized by a dark brown/black color. Used whole in puddings, smoothies, and as a thickener, known for its neutral flavor. |
| Chia Seed (Flavorless Extract) | A non-fat extract from the seed, used in commercial food and beverage applications solely for its thickening and emulsifying properties. |
| Chia Seed (Raw/Unprocessed) | The seeds as sold in bulk, usually a mix of black and white. Used whole in beverages, puddings, and baking for fiber and thickening. |
| Chia Seed (Raw/Unwashed) | The whole, raw seed as harvested, emphasizing its traditional form. Used when the natural seed surface coating and whole integrity are required for specific recipes. |
| Chia Seed (Seedling/Microgreen) | The whole seed grown into a microgreen. Used as a fresh, slightly spicy, and nutrient-dense topping for salads and sandwiches. |
| Chia Seed (Seedling/Sprout) | The whole chia seed that has sprouted into a small plant (microgreen). Used as a fresh, slightly spicy, and nutrient-dense topping for salads and sandwiches. |
| Chia Seed (Soaked/Gel) | The whole seeds that have been mixed with liquid and allowed to hydrate, forming a thick, mucilaginous gel. Used as a vegan egg substitute or thickening agent. |
| Chia Seed (Sprouted, Dried) | Whole chia seeds that have been sprouted and then dried. The tiny sprout provides a soft, delicate texture while retaining the seed's whole form. |
| Chia Seed (Treated/Roasted) | Whole chia seeds that have been lightly roasted. This process enhances a subtle nutty flavor and is used in specialty savory baking. |
| Chia Seed (Treated/Sanitized) | Whole chia seeds that have undergone surface sterilization to reduce bacterial load. Used in high-volume commercial food production. |
| White Chia Seed | A variety with a pale white/tan color. It is nutritionally identical to black chia but is preferred for use in light-colored foods and beverages. |