Organic Ground Brown Flax Seeds (Lacoste)

Our organic ground brown flax seeds are a rich source of alpha-linolenic acid (ALA), a mostly plant-based omega-3 fatty acid. It is said that Charles the Great ordered his subjects to eat flax seeds. So it's no wonder they acquired the name "Linum usitatissimum", meaning "the most useful."

Just one tablespoon provides a good amount of protein, fiber and omega-3 fatty acids, in addition to being a rich source of some vitamins and minerals.

Flax seeds contain up to 800 times more lignans than other plant foods.

Is it Flaxseed or Linseed?

• Linseeds and flaxseeds are the same thing when it comes down to nutrition. The only difference can be seen in the plant itself. The confusion comes from two big English-speaking countries. In the UK, they distinguish between linseed and flax, while in the United States and Canada, they are both referred to as flax.
• Botanically, linseed is a shorter plant, with lots of branches and lots of seeds. Flaxseed is taller (1 meter) with fewer branches. Therefore, linseed is good for creating oil and flax has long been used to make linen, rope, and nets.

What is ''Moulin Lacoste''?

• This historic mill was built in the early 1830s in Sainte-Claire (Chaudière-Appalaches) in Quebec. It was at the heart of the development of the parish of Sainte-Claire and the Abenakis. Over the years, grain for the animals and flour were ground there. They sawed wood, made boards, planks, beams and cedar shingles. At that time, the mill was driven by the water of the river, it was dependent on the rhythm of the river.
• The mill fell into a long lethargy during the 1970s. When the turbines gave up the ghost, the owners closed the mill. It was resurrected one fine day in April 1982 under the vision of Hubert Lacoste. He saw in the milling of grains on a stone millstone a way to give back its titles of nobility to the mill and to offer to everyone flour ground on stone millstones. A flour of the highest quality, allowing everyone to choose between so-called commercial flour and this noble product, which has existed for thousands of years as a staple food and a powerful support for daily activities.
• Under Hubert's leadership, thousands of tons of good flour have been produced. In 1986, the quality of these nourishing flours was certified organic. It was sold in Japan, Australia, France, Belgium and many parts of Canada and the United States. In the fall of 2015, after nearly 40 years of service to quality and wellness, Hubert retired.
• Today his son, Reno Lacoste has taken over the reins of the company. He wishes to continue this tradition of quality that his father established and offer you organic stone-ground flours with the same passion that has animated and still animates my family.
• Lacoste flours are what you would expect from a high quality family mill with attention to details from grain selection to the final product.
• Grains are sourced in Quebec and Ontario with an emphasis on local farmers as much as possible.