Flax seed, also known as linseed, is one of the ancient cultivated crops since Mesopotamian times, grown for its oil seeds and fiber. Its chewy seeds are packed with full of nutrients, omega-3 fatty acids, antioxidants, minerals, and essential vitamins. Off late, nutritional and health benefits of flax have widely drawn the attention of nutrition researchers as well as health enthusiasts alike across the globe.

Flax belongs to the family of Linaceae, of the genus of Linum, and botanically named as Linum usitatissimum.

Flax is one of the easily cultivated crops that flourishes well both in tropical as well as subtropical climates, with its higher production as a field crop noted in some fertile river valleys. It is an erect annual plant growing about 1 to 1.5 meters tall and bears light-blue colored attractive flowers.

Flax fruit pod is a round, dry capsule 6–9 mm diameter, containing several brown or golden-yellow seeds (depending on cultivar type). The seeds feature smooth, glossy surface and flat shape that somewhat appear like sesame seeds, but quite larger, measuring about 5–7 mm in length.

In general, there exist two common cultivars of flax; one is predominantly grown for its oil seeds and the other variety for fiber. Seed flax generally features brown, and yellow or golden-yellow color seeds, with most types having similar nutritional values and equal amounts of short-chain omega-3 fatty acids.