Flax Seed Ground Golden

Profile: Ground Golden Flaxseed gives recipes a light, buttery flavor, a lovely crunch, and a lot of nourishment. While the crisp texture and mild flavor of flaxseeds might enhance a recipe, it is their excellent nutritional profile that provides the greatest benefit.

* Flat, rectangular seeds with a golden tan color that have been pulverized into a fine powder
* Omega-3 fatty acids and antioxidants are abundant.
* Alternative to peanuts and tree nuts that is non-allergenic.

Details: 

Flax (Linum usitatissimum) is a multipurpose annual plant that produces flaxseeds as well as linen fibers. Flax was first farmed as a fiber crop in the Fertile Crescent between 4,000 and 2,000 B.C., but people recognized the culinary possibilities of flaxseeds from the start. Today, some flax varieties are produced as oilseed crops, while others are planted for the production of non-food grade flaxseed (or linseed) oil, which is used in wood finishes, paints, coatings, and industrial supplies.

Although all flaxseeds are nutritious, Golden Flaxseed is commonly used in the culinary sector because of its light, buttery flavor. Our Ground Golden has been ground into a smooth meal that may be used in baking recipes to replace some of the flour, or blended into sauces or stews to add flavor and nutrition.

Flaxseed is ideally taken ground for optimal health advantages, as the seeds are too hard and small to grind by chewing and cannot be absorbed intact.

Profile: Inedible pods of mini whole Fava Beans with a translucent coating should be removed before using. Greenish-brown when dried, with a meaty, starchy texture and a strong earthy flavor

* 7/8 to 1-1/4 in.
* Rich in protein, fiber, vitamin A, vitamin C, potassium, iron, and potassium
* Peeling Fava Beans is advised.

Details: 

Broad beans (Vicia faba) are a flat, oval green bean that grows inside a big, inedible pod. Each bean has a translucent skin that should be removed before usage, especially mature beans.

The mini whole Fava bean has been a mainstay of the Eastern Mediterranean cuisine since 6000 B.C. Fava beans have been used in Chinese cooking since around 5,000 B.C., and are particularly popular in Szechuan, where they are known as "Szechuan beans."

Mini whole Fava beans are now frequently grown as a cover crop for silage and for human food. While the plant can tolerate extreme weather, it loves cold, temperate environments. Fruiting in mid-spring on the temperate East and West Coasts of the United States, it is typically regarded as a sign of coming warmer weather.

Mini whole Fava beans are used in many different dishes around the world. In season, the beans are eaten raw in salads, dips, sautés, pasta dishes, and soups. Dried fava beans can be utilized in similar ways.