Linseed is a small oilseed with a firm outer shell and a mild, nutty taste. It is sold as whole seed in bags, ready for use in kitchens and production. Linseed belongs to the group of spices and seeds that work in both sweet and savoury recipes.
The seed is used whole, ground, or soaked. Grinding breaks the hard shell and releases the inner kernel, which is rich in oil. Soaked seed forms a gel that binds mixtures and replaces eggs in some recipes. Whole seed keeps longer than ground seed.
In baking, Linseed adds texture to bread, rolls, crackers, and biscuits. It is mixed into dough, sprinkled on top, or used in multigrain blends. In home cooking, it goes into porridge, yoghurt, smoothies, and salads. Ground seed is often added to dough and cereals.
The product comes in bags of 250 g, 500 g, 750 g, 1000 g, and 1500 g. The selected packaging option is chosen at order. Bags are sealed and store well in a dry, dark place. A cool cupboard keeps the seed fresh for longer.
Linseed suits cafés, bakeries, and food production. It works in daily menus, in large batches, and in small portions. The neutral taste fits many recipes without changing the main flavour. It also suits home kitchens for everyday use.
Whole seed should be kept away from moisture and strong smells. Ground seed is best used soon after grinding. Sealed bags protect the product during storage and transport. Linseed is a simple, versatile ingredient for regular cooking and baking.
