Size: 200 ml
Scientific Name and Other Popular Names
Scientific name: Linum usitatissimum L. (family: Linaceae).
Other names for flaxseed oil: Linseed oil, Alsi oil or Alsi ka tel (Hindi), and Agase enne (Kannada).
Popular names for flaxseed: Flax or linseed (English), Alsi (Hindi), Jawas or Alsi (Marathi), and Tisi (Bengali).
Flaxseed oil is extracted from carefully selected flaxseeds using a traditional, slow, bull-driven extraction process. Naturally rich in alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid, it offers a distinctive nutty flavor and is a versatile addition to foods prepared without high heat.
Traditional extraction process: The seeds are pressed in a large wooden mortar-and-pestle oil mill, traditionally known as a ghaana, chekku, or ganuga. Bulls rotate the pestle slowly at approximately 2–3 RPM. This low-speed artisanal method is used to produce oil without industrial refining.
How to use: Enjoy in salad dressings, chutneys, dips, or drizzled over foods after cooking. Flaxseed oil is not recommended for frying or high-temperature cooking because its polyunsaturated fats are sensitive to heat.
Storage: Keep tightly sealed, protected from heat and light, and refrigerate after opening. Follow the product label for the best-before date and any additional storage instructions.
Source: Desiri, India. Airlifted to the United States as part of Maadhev's focus on freshness and traditional production methods.
Note: The bulls used in the traditional extraction process are cared for by the producer. Flaxseed oil provides ALA, but it is not a direct source of the marine omega-3 fatty acids EPA and DHA.
