Chia Oil (organic)

Salvia hispanica

In the language of the Aztecs, chia meant strength. The small black seed was the daily food of runners and warriors, ground with water before a long journey. The Maya called it the running food. The Aztec emperors received it as tribute, stored alongside maize, beans, and amaranth as one of the four pillars of the pre-Columbian diet.

Then the conquest came, and the chia fields were ploughed under. The seed survived in the mountains, in the small farms of the Sierra. For four hundred years, almost forgotten.

It has come back.

The oil

Cold-pressed from the seed in the dry uplands of Argentina. Nothing added, nothing removed. Golden-yellow, light on the skin, faintly nutty in scent.

Chia oil holds more omega-3 by weight than any other plant on earth. The fatty acid profile reads almost like a prescription for healthy skin: alpha-linolenic acid above 60%, linoleic acid 15–20%, oleic acid in supporting balance. It absorbs in seconds. Almost no residue.

The omega-3 and omega-6 ratio is precisely what skin uses to rebuild its barrier and hold its own moisture. Not a surface shine. The inner glow of skin that has been fed.

How to use

A few drops, pressed into clean, slightly damp skin. Morning or night. On its own, or mixed into your moisturiser.

On dry patches, on cuticles, on the dry ends of hair after washing.

Light enough to disappear. Rich enough to do the work.

Origin

Salvia hispanica · Argentina · certified organic · cold-pressed · 30ml glass bottle with dropper.

Store in a cool, dark place, away from direct heat and sunlight. Once opened, use promptly.