Linseed oil

Linseed oil is a vegetable oil extracted from the seeds of the Linum usitatissimum plant, commonly known as flax or linseed. This oil is characterized by its pale yellow color and its mild, slightly nutty flavor, making it a prized ingredient in both cooking and nutrition.

The origin of linseed oil dates back thousands of years, with evidence of its use in ancient civilizations in Asia and Europe. Traditionally, it has been used not only in food but also in industry and health for its multiple benefits.

Among its properties, it stands out for its high concentration of omega-3 fatty acids (alpha-linolenic acid), which are beneficial for cardiovascular health, reducing inflammation, and supporting the immune system. Additionally, it contains antioxidants and is a good source of vitamin E, contributing to the care of skin and hair.

In the context of cooking, linseed oil is preferably used raw, as a dressing for salads, dips, and to enrich smoothies or cereals, as it is not recommended for high temperatures because it can oxidize and lose its properties.

In the Hispanic American world, linseed oil is also known as flaxseed oil or simply linseed, although the most common term to refer specifically to the oil is usually "linseed oil."