Flax seeds
Ingredients: Flax seeds from organic farming
Oleaginous seeds cultivated in Brittany. Use to add rich texture to dishes
€5.60
50 g
Recommendations
Flaxseeds can be used whole or ground. Grinding the seeds makes their nutrients more bioavailable.
Flaxseeds are high in fiber and should be consumed in moderation.
Flaxseeds are high in fiber and should be consumed in moderation.
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Allergens
Absent, except for cross-contamination.
May contain traces of sesame, celery, mustard, soy. - Origin France, Brittany
- Storage / Use In a cool, dark, dry place.
€140 / kg
The words of Mathilde Rœllinger
Ground flaxseeds add texture when sprinkled over raw vegetables, soups, and desserts.
We source our flaxseeds from a family of growers in the center of Brittany. They were among the first farmers there to switch over to certified organic practices in the 1970’s.
Story
Flax (Linum usitatissimum) is an herbaceous annual plant with beautiful blue and white flowers. The plant’s seeds (flaxseeds) are smooth and oblong with a pointed tip.
Flax is native to the Mediterranean Basin, the Caucasus mountains and the Middle East. It was originally grown for its fibrous stems. These are still used to make linen fabric and up until the mass cultivation of cotton, flax was the primary fabric resource in the world. Food-wise, flaxseeds were relegated to medicinal uses or to the production of flaxseed oil.
Today, the oleaginous grain has gained interest as a health-promoting ingredient because of its high levels of polyunsaturated fats and omega-3 fatty acids.