I've found a few recipes involving Chia powder, but locally, I've only found Ground Chia. I want to know if these are the same, and if it's safe to use ground chia in these aforementioned recipes (and vice versa).
I want to know if these are the same, and if it's safe to use ground chia in these aforementioned recipes (and vice versa).
The particle size may be different, and for some recipes that will be significant.
I am not aware of any regulations (US, EU or other) that regulate chia labeling with regard to ground or powdered chia. I believe manufacturers can do what they want with those two words.
An example of labelling standards (which I don't know exist for chia):
- 10x powdered sugar passes through a 200 mesh sieve
- granulated sugar, 100 mesh
One person's grind nomenclature:
- a fine grind, 80 mesh
- medium grind, 28 mesh
- coarse gring, 14 mesh
If your recipe is dependent on chia gelling properties (which are affected by particle size), that could be a concern.
If chia is in the recipe for nutritional factors, you should be in good shape with either.
I checked customer comments on Amazon. Someone said a ground chia product was granular. Another customer said chia powder was fine and prone to clumpiness.
Also: if you are using volumetric measures (not weight), you may experience large differences between a teaspoon of ground versus a teaspoon of powdered chia.