Flaxseed 250 g

Lin des Pyrénées organic brown flaxseed is the most complete form of flax: a small amber seed that brings together, in a single matrix, omega-3 ALA, fibre and plant protein. Whole, it adds crunch and keeps for a long time; ground at the last moment, it releases all its hazelnut aroma. From organic farming and grown in the heart of Béarn, this organic flaxseed is a simple habit for enriching your plate.

Our brown flaxseed is 100% vegan, certified organic and naturally gluten-free.

Organic flaxseed grown in the Pyrenees

Our organic flaxseed comes from oilseed flax (Linum usitatissimum) grown on a Pyrenean terroir, without synthetic pesticides or fertilisers, and certified as coming from organic farming. From harvest to bag, the supply chain is short and traceable: we know where each seed comes from, who grew it and on which plot.

The brown variety, hardier, offers a frank hazelnut flavour and a glossy coat. Harvested when ripe, sorted then packed on site, it benefits from the same supply chain that presses our oil a few kilometres from the fields. To discover the flax grown in the Pyrenees, browse our feature on flax.

The complete matrix of flax: omega-3 ALA, fibre and protein

Flaxseed is one of the most versatile forms, because it brings together in a single matrix everything the plant has concentrated:

• Omega-3 ALA: the seed is rich in alpha-linolenic acid, the plant-based omega-3, held in its fat fraction.
• Fibre: the seed is rich in fibre, including the mucilage that swells on contact with water and gives flax its gelling power in cooking.
• Plant protein and minerals: the dry fraction of the seed, the one found concentrated in our flax flour.

It is this combination that sets the seed apart from the oil: virgin linseed oil provides only the fat fraction, while the seed provides it all. Kibbled flaxseed offers the same matrix, already cracked and ready to use.

Why grind flaxseed?

This is the step that changes everything in cooking. The coat of the seed is smooth, glossy and very tough: whole, it remains a texture element, crunchy between the teeth, but it releases neither its aroma nor its substance. Ground, the seed changes register completely: it becomes a soft powder, scented with toasted hazelnut, that blends evenly into doughs, porridges and drinks.

The method is simple: put your seeds through a coffee grinder, a blender or a spice mill for a few seconds, just before using them. Grinding to order preserves freshness: once crushed, the seed is exposed to air and light and its taste changes quickly. If you prefer a ready-to-use product, our kibbled flaxseed and our flax flour offer this matrix already crushed. To go further, our complete guide to flaxseed covers grinding and storage in detail.

Whole or ground: each use has its form

Whole seeds keep their crunch and keep very well: perfect as a topping on bread, a salad, a soup or a yoghurt, or added to a bread dough before baking. Ground seeds are the choice whenever you want to flavour a preparation, thicken it or make a flax egg. Ideally: buy whole seeds and grind them as you go.

How to use flaxseed every day

Organic flaxseed fits effortlessly into a host of preparations, whole for texture or ground for taste:

• At breakfast: ground into a porridge, a yoghurt, fromage blanc or a smoothie.
• In pastry and baking: in homemade breads, muffins, granolas and bars.
• As a topping: whole on a salad, a soup or roast vegetables, for crunch.
• As a flax egg: 1 tablespoon of ground seeds to 3 tablespoons of water, 10 minutes' rest, and you have a plant-based binder that replaces an egg.
• Toasted for a few moments in a dry pan, to intensify the hazelnut taste before sprinkling them over a dish.

For ideas, visit our recipes page; the seeds pair ideally with virgin linseed oil as a cold dressing.

Taste and texture

Our brown seeds have a frank hazelnut flavour, more pronounced than that of golden seeds, and a crunchy texture that holds up well in baking. Ground, they give a beige powder, slightly oily to the touch, with the scent of toasted nuts. A pronounced bitterness signals seeds that were ground too long ago.

Storing flaxseed

Whole seeds keep for a long time, away from light, heat and moisture, in an airtight container: their coat protects the fat fraction. Once ground, they oxidise quickly: use them straight away, or keep them for a few days in the fridge in a closed jar. The 250 g format suits regular use.

Why choose Lin des Pyrénées flaxseed

Our organic flaxseed reflects a consistent approach:

• From organic farming: flax grown without synthetic inputs, certified organic.
• Controlled pressing and supply chain: the same supply chain that cold-presses our oil makes use of every fraction of the seed, down to the press cake milled into flour.
• Full traceability: from seed to bag, a known and proudly Pyrenean origin.
• Short, local supply chain: growing, sorting and packing brought together in the heart of Béarn, direct from the producer.

To discover the spirit of the house, browse our story, and complete your cooking with the other products in the range: organic flax flour, kibbled flaxseed and linseed oil.

Format and availability

Whole organic brown flaxseed comes in a 250 g bag, a practical format for regular use. It is available in our online shop and from our partner stockists.