Meet the Product: Milled Flax, Chia and Omega Seeds, How to Use Them

October 12, 2026

Milled seeds are finely ground, so they blend into food without any crunch. We make three: milled flax, milled chia and a four-seed omega blend. They look alike in the pouch but behave differently in the kitchen, so here is how each one works and when to reach for it.

Organic Raw Milled Flax Seeds

Milled flax is ground into a fine powder with a nutty flavour. Flax seed has a hard, glossy coat, and the outer layer of that coat holds a gum-like mucilage that makes up about 6% of the seed. Milling opens the coat so that mucilage can reach water, which is why milled flax thickens porridge and smoothies. Use it in salad dressings, yoghurt and baking, and as an egg replacer: mix 1 tablespoon with 3 tablespoons of water for 1 egg, and leave it until it turns to a gel. Montana State University Extension gives exactly that ratio and recommends it for binding in dense bakes such as cookies, breads, loaves and veggie burgers. It binds, but it does not trap air the way beaten egg does, so it is not the one for a light sponge.

Organic Raw Milled Chia Seeds

Chia (Salvia hispanica) is a member of the mint family, native to Mesoamerica. Its name probably comes from the Nahuatl word chian, meaning oily. A sixteenth-century Aztec tribute record, the Codex Mendoza, lists chia among the goods sent to the capital Tenochtitlan, and the Aztecs also used the seeds for a dish called pinole, made from roasted, milled seed. After the Spanish conquest, chia's importance as a crop fell sharply as European crops arrived, but it has since returned: a 2018 review says it is now grown and eaten in about 30 countries, with Argentina the main producer, and that lipids make up 31 to 35% of the seed. A single plant can produce over a thousand seeds. Wet chia swells into a thick mucilage, and milled chia gives a natural thickening effect without the tiny whole seeds. Stir it into smoothies, porridge and overnight oats, blend it into soups, sauces and dressings, or use it in baking. It also works as an egg replacer in the same way as flax: 1 tablespoon with 3 tablespoons of water, left to sit until gel-like.

Organic Raw Milled Omega Seeds

The omega mix blends flax, chia, pumpkin and sunflower seeds, finely milled, with a mild nutty flavour and a smooth texture. Because it blends four seeds into one smooth meal, think of it as an all-round sprinkle: add a spoonful to smoothies, breakfast bowls, baking, salads and soups, or roll it into energy balls with dates, nut butter and oats.

Why mill them at all?

Milling does two practical things. It removes the crunch, so the seeds disappear into smooth foods. And it breaks the hard seed coat, which lets the gel-forming mucilage reach water quickly. If you would rather keep the texture, our whole brown flax seeds are the better choice for bread, crackers and toppings. Flax itself is among the oldest crops in the world: wild flax fibres, some of them spun, have been found in a cave in Georgia in layers dating to roughly 36,000 to 24,000 years ago.

Quick comparison (per 100g)

Flax: about 18g protein and 27g fibre.
Chia: about 16g protein and 34g fibre.
Omega mix: about 21g protein and 29g fibre.

It helps to think in spoonfuls. A 10g tablespoon of each gives roughly 2.7g, 3.4g and 2.9g of fibre. The NHS puts the UK fibre guideline for adults at 30g a day and says most of us eat about 20g, so these are useful top-ups rather than complete answers. Any food with 6g or more of fibre per 100g can be described as high in fibre on a UK label, and all three are far above that.

Which one for which job?

Thickening a drink, porridge or sauce: milled chia or milled flax.
Replacing an egg in a dense bake: milled flax or milled chia, using the same ratio.
A general-purpose seed boost: the omega mix.
Dressings and coatings: milled flax, for its nutty flavour.

Good to know

Store in a cool, dry place and reseal after opening. Milled seeds have more surface exposed to the air than whole seeds, so we treat an opened pouch as a fresh ingredient. That said, a 2000 trial that stored milled flaxseed at about 23°C found no significant rise in peroxide value, an early sign of rancidity, over 128 days. All three are 100% organic seeds and suitable for vegans.