How long do chia seeds last in the fridge?

In this brief article, the question “How long do chia seeds last in the fridge?” will be explored. In addition, tips will be discussed to properly store chia seeds and different ways to spot bad chia seeds. 

Chia is an excellent source of omega-3 fatty acid and fiber. Low temperatures improve their shelf life by reducing the oxidation process.

How long do chia seeds last in the fridge?

Chia seeds can stay fresh for a duration of up to three years when stored outside of the refrigerator or freezer (1). 

When it comes to the storage of chia seeds in the fridge or freezer, we do not recommend you to do so as chia seeds already have a long shelf life when kept in a cool, dry, and dark corner of your pantry properly. 

Moreover, the moisture content of the fridge and freezer is high and if somehow moisture finds its way to your chia seeds, it can mess up their quality and can also shorten their shelf life.  

How to store chia seeds in the freezer?

If you prefer to store the seeds in the freezer, you can transfer them into a tightly sealed bag or an airtight glass container. Using an amber glass container would create a suitable environment for chia seeds and help prevent them from spoiling quickly (2). 

Changes in the storage atmosphere, such as reducing oxygen levels, can slow down seed metabolism and increase their longevity (2). 

What are some tips to store chia seeds?

Chia seeds generally do not get spoiled, though there could be certain conditions under which they can get spoilt. Chia seeds, when not stored correctly and exposed to humidity and temperature fluctuations, can undergo a process of rancidification, as well as fungal and insect contamination (3).  

  1. Moisture is an enemy of the freshness and quality of the chia seeds therefore chia seeds should be kept in air-tight containers to reduce their exposure to air.
  2. Correct packaging stores your chia seeds in a humid environment.
  3. Chia seeds should be kept in a cool, not temperature fluctuations, dry, and dark place.

4. It is advisable to store preparations with chia seeds at a temperature of 40°F or below. Bacterial growth occurs more rapidly between 40°F and 140°F, so storing chia seed preparations at lower temperatures is recommended.

What are the different ways to identify bad chia seeds?

Certain indicators point out bad chia seeds. So you can tell whether or not your chia seeds have gone bad by considering their appearance, smell, and taste.

Appearance:If you spot weevils or bugs in your chia seeds then it is better to toss such chia seeds out. Generally, the seeds change colors.

Smell: The presence of an off-smell or rancid smell is an indication that chia seeds have gone rancid.

Taste: If the chia seeds have passed the visual and sniff test then you can go ahead and taste them. If you feel something bitter while tasting chia seeds then it means that the chia seeds have gone rancid.

What are the risks of eating spoiled chia seeds?

Eating spoiled chia seeds can pose several risks to your health.The main problems are related to fungal contamination and the toxins produced by these fungi. Toxins are generally stable at cooking temperatures (3).

Sometimes referred to as a “24-hour bug,” food poisoning often resolves on its own after a day. However, if your symptoms worsen, it is important to seek medical attention as food poisoning can lead to dehydration, which can be harmful if left untreated.


In this article, we answered  the question “How long do chia seeds last in the fridge?”.  Chia seeds can remain fresh in the fridge for up to three years.


1. Cruz-Tirado JP, Oliveira M, de Jesus Filho M, Godoy HT, Amigo JM, Barbin DF. Shelf life estimation and kinetic degradation modeling of chia seeds (Salvia hispanica) using principal component analysis based on NIR-hyperspectral imaging. Food Control. 2021;123(April 2020):1–10.

2. Bonner FT. Storage of seeds. The Woody Plant Seed Material. Agriculture Handbook. 2008;727:85-96.

3. Alshannaq A, Yu J-H. Occurrence, Toxicity, and Analysis of Major Mycotoxins in Food. International Journal of Environmental Research and Public Health [Internet] 2017;14(6):632. Available from: