BROWN FLAX Seeds - condiment, herb, spice and flavoring - eco refill

Brown flax seeds, also known as brown flax or common flax (Linum usitatissimum), are the seeds of an annual herb in the family Linaceae. Native to the Mediterranean region and Asia, flax has been cultivated for millennia for its textile fibers and nutritious seeds. Brown flax seeds are small, flat, and oval, measuring about 3 to 4 millimeters long. They are generally light to dark brown in color, with a smooth, shiny surface. Brown flax seeds have a smooth texture on the outside, but they are slightly crunchy when chewed due to their fiber content. When crushed or ground, they become powdery. Brown flax seeds have a mild, light taste, sometimes described as slightly earthy or subtly nutty. They are not very pronounced in flavor, making them versatile for adding to various dishes. Brown flax seeds are extremely nutritious. They are rich in omega-3 fatty acids, soluble and insoluble dietary fiber, protein, B vitamins, magnesium, manganese and antioxidants. The omega-3 fatty acids found in flaxseed are beneficial for heart and brain health. Brown flax seeds can be eaten whole, ground or in oil form. They are often used as an ingredient in smoothies, yogurts, cereals, salads and baked goods. When mixed with water, they form a gel that can be used as an egg substitute in vegan recipes. They can be used in your raw vegetables, salads and salad dressings. You can sprinkle a teaspoon of it into your vegetables or red and white meats. They are perfect in seasoning potato dishes. After having crushed them with a pestle, a spice or coffee grinder, we can sprinkle our flax seeds: on muesli, in a smoothie, in a soup, in a compote, on a yogurt, on a salad... They can also be used to prepare bread, cakes, quiches, cakes, tarts. In summary, brown flax seeds are not only delicious but also very beneficial for your health. Their versatility in the kitchen makes them a valuable addition to a healthy, balanced diet.