The shiny, oval seeds of the flax plant. Mainly used for oil, the whole seeds are nutritionally valuable, being rich in 3 essential fatty acids. The smooth, nutty taste is often used in bread making, either add to dough or sprinkle on top. Raw in salads, gives a nutritious boost to the immune system.
They are also very useful in vegan cooking. Soak the eeds in hot water and they excude a jelly which acts as a really good egg replacer in baking.