How to Use Flaxseed Oil in Food

Flaxseed oil earns its place in a finished dish, not a hot pan. A small amount stirred in at the very end is enough to bring its flavour and fat content without the oil ever touching direct heat.

Ways to use it

Drizzled over a salad as part of the dressing, where its grassy flavour pairs well with lemon or vinegar.
Stirred into dal or a curry after the flame is off, once the dish has finished cooking and cooled slightly.
Blended into a smoothie, where its flavour is mild enough to disappear into fruit and vegetables.
Mixed into raita or yoghurt as a small addition, adding fat content without changing the texture much.
Added straight to a bowl of daliya or oats once cooked, stirred through at the table rather than during cooking.

[One household describes exactly this pattern, salads and dal stirred in after cooking, and asks what else people actually do with a bottle](/community/dsc_truegrit_018), worth a read for more ideas.

Picked this week

Flaxseed oil

Khutmili Farm I · Khutmili

Linseed/Flax Seed Oil

$2.85 · 1 KG

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Using flaxseed oil questions

Can flaxseed oil go into a hot dish at all?: Only after the dish has finished cooking and the direct heat is off, stirred in rather than heated with the rest of the ingredients.
How much flaxseed oil should I add to a dish?: A small amount, roughly a teaspoon per serving, is enough to add its flavour without overwhelming the dish.
Does flaxseed oil work in baking?: It can be added to no bake preparations, but avoid using it anywhere the batter or dough will be baked with heat.
Can I use flaxseed oil daily?: Many households do, in small quantities across meals, though how much to use is a personal choice rather than a fixed rule.

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