Bulk Chia Seeds Organic

How do I make a chia pudding?

Reckon on roughly one part seed to four parts liquid, plant milk or juice, stir, then leave it to rest in the fridge for at least two hours. The Kazidomi Vrac chia seeds swell and set into a thick gel. A second stir after ten minutes stops the seeds clumping.

Why do these seeds gel in liquid?

Because they are mucilaginous: the outer layer releases a substance that holds water and forms a gelatinous coat around each seed. It is a natural reaction, not a fault. Kazidomi Vrac chia seeds can also be eaten dry, sprinkled over a dish, if that texture is not what you want.

Chia or flaxseed: which one thickens better?

Both swell, but differently. Kazidomi Vrac chia gels whole, with no grinding at all, and stays visible in the preparation. Flax has to be ground to release its mucilage and then melts into the mixture. For a pudding, take chia; to stand in for an egg in a cake, take ground flax.

Where are they from and what is in the bag?

Bolivia. The ingredient list stops at chia seeds from organic farming, with no sugar and no additive. Kazidomi Vrac offers them by weight in a 500 g bag. These very small dark seeds are measured by the spoon, since a little goes a long way in a bowl of liquid.

How do I store them?

Somewhere cool and dry, in a well-closed jar, as Kazidomi Vrac indicates. Dry, they keep for a long time. A preparation that has already gelled, on the other hand, behaves like a fresh product: it belongs in the fridge, covered, and gets eaten within a few days.