• Pure & Sure Organic Flax Seeds 100g pack, front of pack
  • What is in Flax Seeds: organic flax seeds, whole rather than ground, no colour or preservative, steam sterilisation as a process note rather than an ingredient
  • Flax Seeds versus other flax seeds: flax seed only versus the same list where the difference is form and freshness, whole seed that keeps for months versus often pre-ground which oxidises fast, steam-sterilised versus fumigated or irradiated
  • Why Purepicked chose Flax Seeds: one ingredient with nothing added; whole rather than ground, because ground flax turns rancid within weeks; 24.6 g of fibre and 326 mg of magnesium per 100 g
  • Whole flax seeds spilling from a small mango-wood scoop across an oiled end-grain block under bars of shuttered light
  • Whole flax seeds settled and suspended in a tall glass of water with lemon rounds and mint, a brass spoon of dry seeds beside it on a wooden table
  • A hand tipping coarsely ground flax from a steel teaspoon into a stoneware bowl of hot broken-wheat porridge
  • Back of the Pure & Sure Organic Flax Seeds pack showing the ingredient list and nutrition table
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Pure & Sure

Flax Seeds

Flax Seeds

₹55.00(₹0.50 per gram)
Shipping calculated at checkout.
Size
Single-ingredientHigh fibreHigh magnesiumHigh proteinWhole seed
CLEANOne ingredient, whole seed with high fibre.

Whole flax seed, one ingredient. Buying it whole rather than pre-ground matters here — flax oxidises quickly once cracked, so a jar of whole seed keeps for months while flax meal starts losing its nutrition within weeks. It takes seconds to grind fresh at home, and it carries 24.6 g of fibre and 326 mg of magnesium per 100 g. Steam sterilised rather than chemically treated.

Stir into smoothies, batters or a morning bowl.

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₹55.00

Why We Like It

  • Single ingredient with nothing added.
  • Sold whole rather than ground, which is why it keeps — ground flax turns rancid within weeks.
  • 24.6 g of fibre and 326 mg of magnesium per 100 g.
  • Certified organic, with a PGS processor code behind the claim.
Ingredients

Organic flax seeds (100%)

Single ingredient

Whole seed, nothing added, nothing coated on.

Whole rather than ground

Whole seed keeps far longer

Flax is high in polyunsaturated fat, and ground flax turns rancid within weeks unless refrigerated.

No added colour or preservative

Not used

Whole seed needs neither.

Steam sterilisation (process, not an ingredient)

Process note

Each batch is steam-sterilised for microbial safety rather than chemically treated or irradiated.

Nutrition factsPer 100g
Energy kcal
489 kcal
Protein g
17.9 g
Carbohydrate g
28 g
Total sugars g
1.1 g
Added sugars g
0 g
Dietary fibre g
24.6 g
Total fat g
33.1 g
Saturated fat g
2.3 g
Trans fat g
0 g
Cholesterol mg
0 mg
Salt g
0.09 g
Pure & Sure Flax Seeds versus other flax seeds
What to comparePurepickedRegular flax seed
Ingredient listFlax seed onlySame; the difference is in form and freshness
FormWhole seedOften sold pre-ground, which oxidises fast
SterilisationSteam-sterilisedChemical fumigation and irradiation are the alternatives in the trade
FarmingCertified organicConventional

Is It For You?

Good for

Ground into smoothies, curd, porridge and cereal

Baking — breads, rotis, muffins and crackers

As an egg substitute in vegan baking

Anyone building fibre into everyday meals

Avoid if

Anyone who will not grind them — whole flax passes through largely undigested

Buyers wanting ready-ground flax; this is whole seed, which is exactly why it keeps

Anyone adding a lot at once — flax is very high in fibre and is best increased slowly

How to use
01

Grind a small batch in a spice or coffee grinder and keep it in the fridge; make only what a week needs

02

Stir ground flax into smoothies, curd, porridge or dosa batter

03

For a vegan egg, mix one tablespoon ground flax with three tablespoons water and rest five minutes

04

Use whole in breads, crackers and rotis where the crunch is the point

05

Drink water alongside; flax is high in fibre and absorbs a lot of it

What to look for in Flax Seeds?
01

Whole seed keeps for months; ground flax turns rancid within weeks unless it is refrigerated.

02

Whole flax passes through largely undigested, so it has to be ground before it is worth eating.

03

Sterilisation method matters for a seed eaten raw. Steam is the gentle option; fumigation and irradiation are the alternatives.

04

Flax is very high in fibre and absorbs a lot of water. Increase it slowly and drink alongside.