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ddawnzer Sep 9, 2007 04:27 PM

Just read about a wonderful new super grain called Salba. Does anyone know where to buy this stuff reasonably? It has all kinds of omega 3's WAY more than salmon and ALL kinds of great health benifits.

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  1. pescatarian RE: ddawnzer Sep 9, 2007 04:57 PM

    Here's a list of stores you can purchase it in Canada:


    6 Replies
    1. re: pescatarian
      Yongeman RE: pescatarian Sep 10, 2007 03:45 AM

      That link gives my computer grief. Is it available at most health food stores?

      1. re: Yongeman
        pescatarian RE: Yongeman Sep 10, 2007 05:06 AM

        Yes, most of them are listed...Ambrosia (off of Yonge on Doncaster), Noah's, The Big Carrot, etc.

        1. re: pescatarian
          Yongeman RE: pescatarian Sep 10, 2007 06:52 AM

          Thanks pescatarian. Sounds like a valuable health product.

          1. re: Yongeman
            pescatarian RE: Yongeman Sep 10, 2007 07:28 AM

            It does look interesting. I haven't tried it yet. I read some info on it also. Seems it's worth a try. The website that I provided the link to also offers some recipe ideas. They way they suggest using it reminds me of hulled hemp, which I have been using quite a bit lately, also for it's healthful properties.
            Try plugging in the address "www.sourcesalba.com". It might work on its own, without the link to the list of retailers.

            1. re: pescatarian
              Yongeman RE: pescatarian Sep 10, 2007 09:19 AM

              thanks again, pesc.
              I did Google 'salba', and read about some of its nutritional value and ways to include it in cooking.

              1. re: pescatarian
                Pincus RE: pescatarian Jan 14, 2008 07:47 AM

                The link needs to be edited to remove a couple of trailing characters, but thanks for the link!

      2. chocabot RE: ddawnzer Jan 7, 2008 03:38 AM

        It's $18 for a 180g bag at Whole Foods.
        The bag says 2 tbsp is a serving so i guess it will last longer than you'd think.
        I tried a bit yesterday in cereal and while it's tasteless it goes kinda grainy/slimy from being so absorbent (i'm assuming). Adding yogurst masked the texture but I will have to find some better way of taking it.

        2 Replies
        1. re: chocabot
          pescatarian RE: chocabot Jan 7, 2008 04:35 AM

          I put in in my muesli - I mix oatmeal with yogurt, fruit, salba, etc. and leave it in the fridge overnight. It all gets absorbed together. I don't notice a slimy texture that people talk about. You can definitely tell the salba is in it from the grains mixed in, but it doesn't bother me.

          1. re: pescatarian
            chocabot RE: pescatarian Jan 7, 2008 06:49 AM

            that's smart. it was my first try and i assumed it would be more like ground flax. now i can understand why it's a good smoothie additive. the salba site has a bread recipe i want to try. custard and mousse desserts would also be a good hiding place for it.

        2. blue bike RE: ddawnzer Jan 7, 2008 05:16 AM

          Got to any health food store. They should have it.

          1. s
            snoobie RE: ddawnzer Jan 12, 2008 03:48 PM

            Salba is the same as Chia Seed. I buy the jars of Chia Seed that Greens makes> The seeds are black and I like it much better than than the light colored salba

            1. s
              Sooo Goood RE: ddawnzer Jan 13, 2008 06:55 PM

              Has anyone been using Salba long enough to reap the promised benefits? Is it any good?

              1. a
                Apple RE: ddawnzer Jan 15, 2008 04:07 PM

                I saw Salba at the Big Carrot. gulp. It was really spendy. There was ground & whole. Which one am I supposed to buy? Are you supposed to grind it before consuming?

                5 Replies
                1. re: Apple
                  chocabot RE: Apple Jan 16, 2008 06:20 AM

                  Unlike flaxseed, you don't have to grind it to digest it. I think it depends what you want to do with it. Ground you can use in baking or in liquid applications where as whole you'd do more sprinkling and bread type baking with it...

                  I have the ground. I have yet to try baking with it but so far the only palatable way i've found of eating it is in peanut butter sandwiches were it's most undetectable. my attempts at mixing the ground into smoothies and cereal have resulted it gloopy/chewy gelatinous salba clumps that would turn off anyone less determined...

                  In response to sooo goood, I haven't been eating it that much or for that long but i do notice it's expansion factor makes you feel full and that drinking enough fluids is essential while using it as I feel somewhat ill if I don't. I can't tell if it's soluble fibre characteristic is increasing my regularity but I like to believe it is...

                  1. re: chocabot
                    Apple RE: chocabot Jan 16, 2008 06:02 PM

                    Thanks for the response!

                    1. re: Apple
                      urbnmns RE: Apple Jan 24, 2008 07:24 PM

                      I actually use the ground in sauces that I don't have time to reduce - it works really well to thicken & is, I figure, more nutritious than flour or cornstarch. I haven't tried it in a subtle dish, mind you, but in richer sauces it's tasteless & adds nice body.

                      Not necessarily related to the above - my husband also finds a couple of teaspoons to be really effective for relieving heartburn.

                  2. re: Apple
                    pescatarian RE: Apple Jan 16, 2008 06:33 PM

                    Buy whole for now. I was just talking tonight to someone who is working with the person who created Salba and she said they are doing research to see if it makes any difference eating it ground, but they do not have any results yet.
                    I use it in my muesli with yogurt and fruit and I do not notice it to be gloopy as Chocobot does. It does have a slimy texture, but when mixed with something wet, I don't notice it. I can't tell if it makes me more full either. I don't think I use enough of it at once to be able to tell that. And I haven't been using it long enough to tell any difference, however, I have heard from a couple nutritionist friends that it is worth it. One friend, however, who is a nutritionist, still prefers flax because it is easier to use in large quantities and more palatable for some.

                    1. re: pescatarian
                      Apple RE: pescatarian Jan 16, 2008 06:53 PM

                      Thanks for that. It's nice to get a different view on things.

                  3. p
                    Pincus RE: ddawnzer Jan 24, 2008 01:18 PM

                    Just to note sourcesalba.com offers a free sample and mine came last night. Haven't tried it out yet, but you get three generous (two-three tblsp per is my guess) plastic tubes of whole salba in the sampler. And a delightful piece of marketing paper with suggestions on one side and a nutritional study on the other.

                    1 Reply
                    1. re: Pincus
                      Apple RE: Pincus Jan 24, 2008 02:31 PM

                      Thanks - I just ordered mine. Risk-free way to try it out. Thanks.

                    2. t
                      teedotesse RE: ddawnzer Jan 24, 2008 06:48 PM

                      Noah's sells blue corn tortilla chips made with Salba ... they're absolutely delicious.

                      3 Replies
                      1. re: teedotesse
                        carlson RE: teedotesse Feb 10, 2008 10:04 AM

                        i've also had salba flat crackers. really tasty and way easier (for lazy me) to get the chia in my stomach.

                        1. re: carlson
                          DishyDiva RE: carlson Feb 10, 2008 12:12 PM

                          Salba Flats are quite good -- on their own or with hummus. I like the ones with Jalapeno and Lime.

                          When I first learned about Salba a few years ago, I couldn't find it anywhere except at the Hospital for Sick Kids Store and Whole Foods. Today, it's widely available and is sold even at the Bulk Barn (at Leslie and Lakeshore)..

                          We sprinkle Salba into our yogurt and even into our homemade rice crispy squares.

                          1. re: DishyDiva
                            GFMom RE: DishyDiva Feb 12, 2008 07:33 PM

                            You can add them to salsa and dips too, it will thicken them. Really great to add to pea butter which is naturally runny. The whole seeds can be added to salads, vegetables, anything, they work just the same for me and are a bit cheaper. Whole Foods has the best prices.

                      2. s
                        superbill RE: ddawnzer Jun 14, 2008 03:51 PM

                        Any health food store, it's called chia, or salba, or salvia. So instead of having them grind and package it for you @ $30.00 per month or more, just get a coffee grinder, buy a pound of chia seeds for about $10.00 or less and you will have it fresh every day for at least a month. I grind two tablespoons every morning. This seed will keep forever. Your ignorance is their bliss.

                        1. b
                          bubbzy RE: ddawnzer Jul 18, 2008 09:53 AM

                          I got my free sample from the Salba website and had my 1st dose this morning. I can't believe that I had it 4 hours ago and I am not feeling any hunger pangs at all! Plus I don't have bloat like with other high fiber foods. I am planning on trying this for a month and see how it goes. So far ...very good! Oh, I put mine in my cereal and it does get kinda soggy...reminds me of tapioca balls! No taste though!

                          1 Reply
                          1. re: bubbzy
                            pescatarian RE: bubbzy Jul 18, 2008 10:11 AM

                            I've been using Salba for over a year now. I don't eat it all the time, but when I do, I don't mind it. It adds an interesting texture to my muesli. I don't really notice any difference in how it quells the hunger vs my muesli sans Salba.

                          2. JamieK RE: ddawnzer Jul 20, 2008 02:41 PM

                            The Health Shoppe on Yonge south of St Clair has it.

                            1. the Maine course RE: ddawnzer Jul 21, 2008 01:03 PM

                              Salba is also known and sold as Chia. It is available in seed form or ground.
                              As a CFS/FM sufferer, I take a daily protein shake and I have recently added salba/chia to it and have found an increase in energy as a result.
                              It is another superfood like quinoa.

                              4 Replies
                              1. re: the Maine course
                                pescatarian RE: the Maine course Jul 21, 2008 01:17 PM

                                Do you find it cheaper to buy as Chia?

                                1. re: pescatarian
                                  finefoodfriend RE: pescatarian Jul 21, 2008 05:19 PM

                                  Of course Chia is a lot cheaper than Salba. I think they have some kind of patent on Salba because they bred a plant that only produces white seeds. Chia is predominantly black with some white seeds and has all the same benefits. It's an ancient seed that the Salba people are trying to market as some new discovery. Buy Chia.

                                  1. re: finefoodfriend
                                    pinstripeprincess RE: finefoodfriend Oct 3, 2008 08:01 AM

                                    i'm sure part of the issue is that they couldn't find an agreeable colour for the majority of people to feel comfortable with.

                                    i cannot however support these people either as they have been personally atrocious.

                                    1. re: finefoodfriend
                                      Hazeleyes3923 RE: finefoodfriend Jan 7, 2009 05:28 AM

                                      In doing some research on 'salba' I found a link where there was a list of "differences' between 'salba' and chia -- one notable difference: salba = white, chia = black.

                                      Political incorrectness in our seed choices?!

                                      Thank all here who have discussed the characteristics and their perception of chia - white or black. The white chia may be designed for a higher level of omega3 (yet to be confirmed by a trusted source?), but what I've read here is interesting.

                                2. BamiaWruz RE: ddawnzer Oct 3, 2008 08:57 AM

                                  It is great, I've been taking it. If you live in Canada I think you can go to their site and they'll send you a sample, 3 little packets, I got mine and also picked up one at a holistic show.

                                  It was featured on city line, everyone I spoke to said it's better to grind it yourself, not buy the pre-ground one and then you can add it to a milk shake, smoothe, yogurt, or cereal, it's really cool because it swells up and gets all jelly like, kind of like quinoa.
                                  I found it keeps me from getting hungry too in the mornings if I have it early. The bulk Barn carries it.

                                  5 Replies
                                  1. re: BamiaWruz
                                    Mila RE: BamiaWruz Oct 3, 2008 12:41 PM

                                    I think I may be blind, I can't find anywhere to click for free samples. I'd like to form an opinion on the "slime factor" mentioned before committing to buying a bag.

                                    1. re: Mila
                                      Wahooty RE: Mila Oct 3, 2008 01:12 PM

                                      If you have a bulk food store near you, you could buy just a small amount of regular chia to try without investing in a big bag of Salba. The Bulk Food Centre near me carries it. I actually like the "slime factor," in the same way I enjoy tapioca pudding.

                                      1. re: Wahooty
                                        BamiaWruz RE: Wahooty Oct 3, 2008 05:25 PM

                                        I like the slime factor too, my SO didn't, but I quite enjoyed the little bits that got stuck in my teeth and then swelled up like tapioca, it was cool, maybe not for everyone :P
                                        If you put it in yogurt or a protein shake sort of thing it hides well.

                                      2. re: Mila
                                        Pincus RE: Mila Oct 3, 2008 01:13 PM

                                        It looks like they've stopped offering free samples. I guess they have enough business now that they don't feel they need to get the word of mouth going through that route.

                                      3. re: BamiaWruz
                                        Hazeleyes3923 RE: BamiaWruz Jan 7, 2009 05:31 AM

                                        Thanks for mentioning its gell-forming character "like quinoa". I find quinoa extremely grassy-tasting, don't care for it. I hope that chia - white or black - is tasteless.

                                      4. 1sweetpea RE: iloveoliveoil Dec 22, 2008 11:42 AM

                                        I buy mine in the health food section at Loblaws. I spoke to my local organic food store owner and she advised that the ideal way to reap the benefits of salba is to soak it (whole) for at least 20 minutes (or up to overnight in the fridge). It will swell up and become less crunchy. Apparently, you're supposed to chew as many grains as possible. Otherwise, they will pass through you intact, like flax seeds. If you're lazy or not into chewing the grains, just buy ground Salba or else grind the whole seed in a coffee grinder. That's what I do.

                                        3 Replies
                                        1. re: 1sweetpea
                                          BamiaWruz RE: 1sweetpea Dec 22, 2008 12:49 PM

                                          I grind mine fresh by hand in the mortar and pestle before adding to cereal/shake/smoothie.
                                          I heard that the preground wasn't as effective, it's better to grind it in small batches at least.

                                          1. re: 1sweetpea
                                            Hazeleyes3923 RE: 1sweetpea Jan 7, 2009 05:33 AM

                                            I read elsewhere that the gut can digest chia, "unlike flax seeds" according to the other website. It stated that it isn't necessary to grind chia.

                                            1. re: Hazeleyes3923
                                              melbuzek RE: Hazeleyes3923 Feb 17, 2009 08:15 AM

                                              You may want to check out this website http://wiki.answers.com/Q/Is_salba_th...
                                              They say it IS a really good food but the advertisements and claims are misleading. It is too expensive for the claims that are being made. After reading this, I'd stick to chia seeds. Maybe if enough people don't buy it because of the cost they'll get the message and lower the cost bringing it into a more reasonable
                                              addition to our diets. It is good to do research outside of the ones who are marketing it.

                                          2. p
                                            pomelo RE: ddawnzer Feb 17, 2009 03:23 PM

                                            First of all, I mean no harm, just offering some thoughts.

                                            I know some of the people doing research on Salba. I...personally would read their health claims closely.

                                            Also, sorry if you know this, but although salba has a high level of omega-3 fatty acids, these are different from the type of fatty acids found in salmon. Specifically, salba has high levels of ALA. Salmon and other fatty fish have EPA and DHA, the long chain derivatives of ALA. They are not the same thing, and in my opinion, may have different biological effects.

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