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Flax seed is small, flat, oval shaped seed, measuring 4-7 mm long but it packs a punch, with omega-3 fatty acids and it’s high in fibre (almost 28 grams/100 grams). Often referred to as linseed, the cold-pressed oil is used in many ways, like putty manufacture, as a paint binder and moreover, as a wood finish. There are two common types of flaxseed, golden and brown. The quality signs for a flax seed is a plumpness, shine, and high levels of omega-3 oils. But the ultimate test for quality is the aroma and taste. There should be no aroma coming from the seeds and the flavour should be slightly nutty.
Flax seed will last up to a year in a cool, dry and dark area, the requirements to preserve the integrity of the seed. However, the disadvantage is that once ground, the oil in the seed becomes rancid very quickly and has an unpleasant, fishy aroma and taste.
Because flax seed is an all-natural whole grain, it certainly earns its place in “Canada’s Food Guide”, which recommends adults consume 6-8 servings of whole grain products per day. Although flax seed is touted as having high levels omega-3, dietary fibre and being a rich source of antioxidants, it’s not the only “super food” out there.
Chia seeds (Salvia hispanica L.) are also very good for your health. There are two varieties of chia, the black seeds and the white (or albino) seeds that are called Salba (a registered trade name). Both varieties have the same amount of omega-3, protein and fibre. However, when comparing flax seed to chai, the fact is, chai seeds have a higher percentage of fibre (33.7%) compared to flaxseed (27.9%) but Chia has 20% less protein. Bottom line: both seeds are good for you.
Flax seed can be found in a growing number of items on our grocery shelves including cookies, breads, crackers, cereals, granola, protein bars, tortillas, bagels and muffins. Flax seed is often used to help give manufactured products a “halo effect” to products. However, products containing whole flaxseeds have absolutely no health benefits. The seed must be ground to give any benefits.

So what else can we use flax seed for? Cheese!

I dined at Mugaritz restaurant in the north of Spain last year, where I ate a cheese made partly from flax seed, which they called “line cheese”. The cow’s milk was boiled with flaxseed and had a very firm texture, similar to an unripened camembert, which it resembles. The taste was slightly nutty with a very thin skin. The dish was served with coprinus mushrooms, which look like chanterelles and samphires, which are thin, green plants that grow in coastal areas and look like seaweed.
So with many products in our grocery shelves using flax seed, I’m wondering why we don’t see products using chia seeds?

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