Below is a list of all known varieties for Flax Seed (Linseed). Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Brown Flax Seed | The standard variety, characterized by its deep reddish-brown color. Used whole or ground (still considered the whole seed) in baking and as a source of fiber. |
| Chia Seed (White) | A popular large-nutted cultivar known for its blight resistance and strong flavor; excellent for roasting and confectionery. |
| Flax Seed (Essential Oil Extracted) | The seed after its oil has been mechanically pressed out. The remaining solid residue is used as a high-fiber, binding agent in baking and feed. |
| Flax Seed (Extruded Pieces) | The whole flax seed that has been processed through extrusion (heating/pressurizing). Used in specialty cereals and mixes for texture and binding. |
| Flax Seed (Extruded/Puffed) | The whole seed that has been processed through a hot-air expansion method. Used in gluten-free cereals and granola for a light, crunchy texture. |
| Flax Seed (Ground/Cracked) | The whole flax seed that has been coarsely broken. While not a true flour, this cracking is necessary to make the seed’s nutrients available, used in baking and smoothies. |
| Flax Seed (Ground/Milled) | The whole flax seed that has been finely ground (though you prefer whole, this is the most common nutritional form). Used as a supplement and egg substitute, providing omega-3s and fiber. |
| Flax Seed (Husk) | The hard outer shell of the flax seed, which is sometimes separated from the kernel. Used as a very high-fiber supplement in specialty food products. |
| Flax Seed (Puffed) | The whole flax seeds that have been heated until they expand (pop). This form is crunchy and light, used in granolas and cereals. |
| Flax Seed (Sprouted) | Whole flax seeds that have been sprouted before drying. Sprouting makes the nutrients more accessible and reduces bitterness. |
| Flax Seed (Unprocessed/Whole, Raw) | The whole seed as harvested, emphasizing its use as a bulk ingredient for sprouting, industrial purposes, or traditional baking where the seed remains intact. |
| Flax Seed (Whole, Brown, Raw) | The whole, untreated brown flax seeds. Used for fiber, binding, and omega-3 content, often added whole to breads and cereals. |
| Flax Seed (Whole, Golden, Raw) | The whole, untreated golden flax seeds. Preferred for its lighter color and slightly milder flavor in whole-seed applications. |
| Flax Seed (Whole, Golden, Sprouted) | The whole golden flax seed that has been sprouted. Used in baking and raw food for a lighter color and enhanced digestibility. |
| Flax Seed (Whole, Roasted) | The whole flax seeds that have been lightly roasted. This enhances their nutty flavor and makes them crunchier for use as a topping or snack. |
| Flaxseed (Brown) | A traditional Spanish cultivar known for its very dark skin and intense flavor, often used in confectionery. |
| Flaxseed (Golden) | A disease-resistant cultivar developed in Oregon, known for its high yield and good kernel size. |
| Golden Flax Seed (Linseed) | A variety with a pale yellow/gold color. It has a slightly milder, less intense flavor than brown flax and is often preferred for aesthetic reasons in baking. |