From The Food Encyclopedia by Jacques Rolland and Carol Sherman
Also linseed. The seeds of the flax plant, Linum usitatissimum, used in cooking for their nutty flavor and healthful nutrients. Flaxseeds are reddish brown to brown and slightly larger than sesame seeds, teardrop-shaped with one pointed end. They are rich in polyunsaturated fat and high in alpha-linolenic acid, an omega-3 fatty acid credited with lowering heart disease risk. Flaxseed is also rich in fiber, especially soluble fiber, and lignans, plant chemicals that are thought to have a protective effect against cancer. Flaxseeds are often used in baked goods, in both ground and whole form. Ground flaxseeds can also be used as an egg substitute in vegan baking, because the mucilaginous compounds in the seeds bind with water to make a powerful emulsifier.
