Low Temperature Baked Golden Flaxseed for Grinding Raw Flaxseed Material

Low Temperature Baked Golden Flaxseed, known in TCM as Ya Ma Zi (亚麻籽), from Linum usitatissimum, is the roasted seed form used as a grinding ingredient. In TCM theory it is traditionally associated with a sweet and neutral nature and the stomach and large intestine channels. Traditionally used in ground form for congee, baking, and daily foods. Store at room temperature and keep dry.

Key Selling Points

• Identifiable single herb: golden flaxseed, Ya Ma Zi (亚麻籽), Linum usitatissimum
• Low temperature baked seed form intended as a grinding ingredient
• Sweet and neutral in TCM nature with stomach and large intestine channel entry
• Traditionally used in ground form for congee, baking, and daily foods
• Sold as an edible agricultural product with room temperature storage

Quality & Sensory

Golden flaxseed typically shows a warm golden to light brown color with small, smooth, oval seeds. The low temperature baking gives a light toasted aroma and a mild nutty flavor. When ground, the texture is fine and slightly oily, suitable for blending into foods.

Technical Specifications

Usage Scenarios

• Ground and added to congee
• Ground and used in baking
• Ground and blended into daily foods
• Used as a raw material for grinding

Traditional Uses

In TCM and folk practice, flaxseed (Ya Ma Zi) is traditionally used in ground form and added to congee, soups, and daily foods. It is often paired with grains and other seeds in everyday meals. Traditional preparation favors gentle cooking or soaking before consumption.

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