Description
Linseed, also known as flaxseed, is the small oil rich seed of the flax plant Linum usitatissimum, a crop domesticated thousands of years ago in the region stretching from the eastern Mediterranean to India. Today it is cultivated in temperate regions worldwide and valued as both a food ingredient and an industrial oilseed crop.
In baking and food preparation, linseed has a mild nutty flavour and can be used whole, crushed or ground. It is commonly added to breads, rolls, rusks, muffins, crackers and breakfast cereals to provide texture and nutritional value. When soaked in water it forms a natural gel due to soluble fibre, which can help bind ingredients in baking and is sometimes used as an egg substitute in plant based recipes. Linseed is also blended into smoothies, porridge, granola and yoghurt, or used in seed mixes and health breads.
Beyond bakery use, linseed is pressed to produce linseed oil, one of the oldest commercial vegetable oils. The oil is used as a dietary supplement as well as in industrial products such as paints, varnishes, wood finishes and linoleum due to its drying and polymer forming properties. The residual linseed meal from oil extraction is also used as livestock feed.
Linseed is naturally high in dietary fibre and is one of the richest plant sources of omega 3 fatty acids, particularly alpha linolenic acid. The seeds may be sold as brown or golden varieties and can be eaten whole or ground depending on the intended use.
