Flax Seed


The seeds of the flax plant, valued for their high concentration of lignans and Omega-3 fatty acids, which have anti-cancer properties. Their taste is earthy and nutty. Ground flax seeds are also used as egg replacers in baked goods.


Other names: Flaxseed, Flax
Translations: Linsēklas, Linų, Seminţe de in, Laneno sjeme, Lanh Seed, Siemię lniane, Lijnzaad, सन का बीज, A semente de linho, Льняное, Λίνο Seed, بذور الكتان, 아마 씨, Lněné semeno, Plaks Buto, 亚麻籽, La llavor de lli, Lan Seed, Ľanové semeno, I semi di lino, זרעי פשתן, Linfrön, Ланено семе, 亜麻種子, Leinsamen, Hørfrø, La semilla de lino, Лляне, Pellavansiemenet, Ленено семе

Tasting Notes

Flavors: Nutty flavour
Mouthfeel: Crunchy

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december

Preparation and Use

To replace on egg, whisk 1 tablespoon flax seeds, grounded, with 3 tablespoons water until gelatinous.



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