Flax Seeds

Flax Seeds are small, glossy seeds from the Linum usitatissimum plant, valued for their mild, nutty flavour. They are well-known for being high in omega-3 fatty acids and dietary fiber, making them a popular staple in everyday cooking.

These seeds are easy to incorporate into everyday foods. They can be sprinkled over yogurt, oatmeal, or salads, blended into smoothies, or added to breads, muffins, and energy bars. In vegan baking, ground flax seeds are commonly used as an egg substitute due to their natural binding properties.

How to use it

Stir a tablespoon of the whole seeds into bread dough, granola or a seeded cracker mix, or grind them fresh in a spice grinder to sprinkle over porridge and yoghurt. One tablespoon ground, whisked with three tablespoons of water and left ten minutes, makes a flax egg for baking. Whole seeds keep for months in a cool cupboard, while ground flax belongs in the fridge and is best used within a few weeks. Technique tip: grind them in small batches as you need them, since the oil in flax goes stale quickly once the seed coat is broken.

Botanical Name: Linum usitatissimum

Also known as: Linseeds, Graines de Lin, Leinsamen, Semillas de Lino, Common Flax, بذور الكتان, 亚麻籽