COLD-PRESSED CHIA OIL

Delicate, mild, extremely nutritious- that's what chia oil is. It is excellent in salad dressings, vegetable spreads, smoothies, RAW desserts and many other cold, savoury and sweet dishes. Due to the unique content of essential fatty acids, represented in their ideal ratio, chia oil is an excellent alternative to fish oil, which is also suitable for vegans and vegetarians.

It can also be taken directly from the spoon.

HISTORY

5 000 years ago

Beautiful, purple flowering plants of the Hispanic sage have been growing in the high mountain landscape since 5,000 years ago. Their tiny yet highly nutritious seeds were so valued by the population of the time that they were used as currency. [1]

ORIGIN AND PRODUCTION

Cold pressed

Sage (Salvia hispanica) – is a perennial herb originally from Mexico. The much appreciated chia oil is obtained from their seeds in a gentle way, by cold pressing.

INGREDIENTS AND PROPERTIES

Essential omega-3 and 6 fatty acids in their ideal ratio

Essential fatty acids, fat-soluble vitamins, phytosterols. For these and other beneficial substances, chia oil is an extremely nutritious vegetable oil that belongs in a balanced diet.

The essential omega-3 and 6 fatty acids linolenic (56.6%) and linoleic (18.7%), which are present in the oil in their ideal 3:1 ratio, make chia oil an excellent and palatable alternative to fish oil. [1,2]

USES

For vegetable dressings, vegetable spreads, smoothies, RAW desserts…

Chia oil is characterised by its pleasantly mild, delicate taste that does not overpower other ingredients. It is used exclusively in cold food preparation, as its beneficial substances are sensitive to high temperatures. It is excellent in vegetable dressings and vegetable spreads. You can also add it to smoothies, RAW desserts and many other savoury and sweet dishes to make it more palatable.

It is also suitable for direct consumption, from the spoon.

Recommended dosage

Daily intake of chia oil: 2 g (1 teaspoon).

THE LAND OF ORIGIN: Peru

SOURCES

[1] Anacleto, S. Chia Crop (Salvia hispanica L.): its History and Importance as a Source of Polyunsaturated Fatty Acids Omega-3 Around the World. A Review 2016

[2] Suri, S.; Jain Passi, S.; Goyat, J.; et al. CHIA SEED (SALVIA HISPANICA L.) – A NEW AGE FUNCTIONAL FOOD. Ijates 2016, 4 (3), 286–289.