| Botanical Name | Salvia hispanica L. |
| Family | Lamiaceae |
| Part Used | Seeds |
| Origin | South America / Egypt |
| Harvest Season | March–May |
| Cut Type | Whole Seeds, Ground Powder |
| Granulometry | Whole seeds (1–2 mm); Ground powder |
| Moisture | ≤ 8% |
| Volatile Oil (EO) | Not applicable (rich in fixed oils, ~30–35% omega-3 ALA) |
| Color / Aroma | Black to grey mottled seeds; Neutral, mild nutty aroma |
| Allergens | None (may cross-contaminate with sesame) |
| Heavy Metals | Within limits |
| Pesticide Residues | Meets MRL |
| Microbial Limits | Within spec |
| Shelf Life | 18–24 months |
| Storage | Store in a cool, dry place (≤ 20°C); Airtight packaging to prevent rancidity |
| Packaging | 100 g | 250 g | 500 g consumer packs; Bulk bags (10–25 Kg) |
