Flaxseed periodically appears on lists of the healthiest foods, and with good reason. The seeds are high in both soluble and insoluble fiber and rich in Omega-3 fatty acids. Brown Flaxseed also adds a light, nutty flavor and pleasant crunch to a wide variety of foods.
Use as-is or toast prior to use. Flaxseeds may be ground into flax meal and added to recipes.
Storage & handling
Store in a dry, cool place.
Brown flax seeds.
Flax (Linum usitatissimum) refers to the versatile annual plant that produces both the fibers used to make flaxseeds, also known as linseed. Flax was first cultivated in the Fertile Crescent as a fiber crop between 4,000 and 2,000 B.C., but from the very beginning people realized the culinary potential of flaxseeds. Today, certain varieties of flax are grown as oilseed crops, while others are grown to produce non-food grade flaxseed (or linseed) oil that is used in wood finishes, paints, coatings and industrial supplies.
Brown Flaxseed adds taste, texture and nutrition to recipes ranging from baked goods like bread and granola to breakfast cereal, oatmeal and salads. Whole Brown Flaxseed has a light, nutty flavor and delightful crunch. It is easily ground into flax meal using a spice grinder, and can be substituted for some of the flour in baking recipes or stirred into sauces or stews to add a bit of flavor and a dash of extra nutrients. Flaxseed periodically appears on lists of the healthiest foods, and with good reason. The seeds are high in both soluble and insoluble fiber and rich in Omega-3 fatty acids.
The nutty flavor and crunchy texture of flaxseeds are enjoyable elements in these savory cheddar crackers. Both our Brown Flaxseed and Golden Flaxseed contain large amounts of omega-3 essential fatty acids.