Flax seeds for cooking and salads 100g

Flax seeds (known as Alsi in Hindi) hold a very interesting place in Indian cuisine. Unlike classic spices like cumin or coriander, they are not used to flavor curry sauces. Rather, they are considered a "health" ingredient (highly valued in Ayurveda) and are used for their crunchy texture, nutty flavor, and incredible nutritional qualities.

Here are the main recipes and uses of flax seeds in India:

1. Winter sweets (Alsi ki Pinni / Ladoos)
   This is the most traditional use, particularly in Punjab and North India. During the cold months, Alsi ki Pinni, rich sweet energy balls, are prepared. Flax seeds are roasted and then finely ground. This powder is then cooked with whole wheat flour, plenty of ghee (clarified butter), jaggery (unrefined cane sugar), and dried fruits. It is a recipe renowned for warming the body, strengthening the joints, and providing energy.
   
   
2. Dry Chutney powders (Alsi Chutney / Podi)
   In South India and the state of Maharashtra, flax seeds are transformed into a delicious dry condiment. They are pan-roasted with dry red chilies, garlic, cumin seeds, sometimes a little coconut, and lentils, and then everything is ground together. This spicy powder is served at the table to be mixed with hot rice and ghee, or sprinkled on Idlis or Dosas (Indian crepes).
   
   
3. Daily flatbreads (Rotis and Parathas)
   To easily integrate the health benefits of flax seeds (rich in omega-3s) into their daily diet, many Indian families grind them and mix a few spoonfuls of this powder directly into their Atta flour. This gives a slightly more rustic texture and a nutty flavor to daily flatbreads like chapatis, rotis, or parathas.
   
   
4. Raitas and drinks (Modern and Ayurvedic use)
   It is very common to sprinkle whole roasted or ground flax seeds over a refreshing Raita to add some crunch. They are also sometimes integrated into Lassi for their nutritional benefits.