Meet Flax: From Farm to Seed and Oil

Quick introduction

• A small oilseed sold whole, roasted, or pressed into oil, known as alsi in Hindi.
• Roasted flax carries a much stronger, nuttier flavour than raw, and suits most Indian recipes calling for it.
• Flaxseed oil is cold-pressed and used entirely raw, stirred into a finished dish, never heated.
• Traditional in Maharashtrian chutneys, and increasingly added to dough, dal and smoothies more broadly.
• A good addition once your pantry already covers the everyday staples and you want to diversify further.
• Comes in golden and brown colour varieties, differing mainly in appearance rather than in how they are used.

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Meet flax questions

Should I start with the seed or the oil?

The roasted seed is the easier starting point, useful in more everyday recipes than the oil's specific raw use case.

Can flaxseed oil be used for cooking?

No, it should always be added raw, after cooking is done, never heated.

What is flax traditionally used for in Indian cooking?

Roasted and ground into chutney, particularly in Maharashtrian cooking, alongside a growing range of everyday additions.

Does flax need special storage?

The oil needs more care than the seed, ideally refrigerated after opening, discussed further elsewhere in this guide.