Psyllium Husk
Isabgol
Milled from the seed coat of Plantago ovata grown across the arid Unjha belt of Gujarat, the heart of the world's psyllium supply. Near-flavourless and pale, it forms a soft mucilaginous gel in water, prized for its high swelling power and soluble-fibre content. Stir into water or smoothies, or use as a binder in gluten-free and low-carb baking.
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
- Unjha, Gujarat, India
- 99% purity food/pharma-grade
- Milled husk flakes
- High-viscosity gel-forming
- Lab-tested · sieved · low-fines
- 24+ months dry
Also known as · Ispaghula Husk · Sat-Isabgol · Plantago Ovata Husk · Psyllium (ispaghul)
How to use it
Stirred into water or juice as a daily fibre supplement
Binding gluten-free and keto bread and bakes
Thickening smoothies and overnight oats
Adding structure to vegan egg replacers
Supporting digestive regularity
Questions
- Is isabgol the same as psyllium husk?
- Yes. Isabgol is the Indian name for psyllium husk, the seed coat of Plantago ovata. It is also known as ispaghula or ispaghul husk. They are one and the same soluble-fibre product.
- How do I take psyllium husk?
- Stir a teaspoon to a tablespoon into a large glass of water or juice and drink promptly before it gels, then follow with more water. It can also be blended into smoothies or used as a binder in baking. Always take with ample fluid.
- Why is Indian psyllium considered the best?
- India supplies the overwhelming majority of the world's psyllium, almost all of it from Gujarat's Unjha belt, where the dry climate and established de-husking craft yield high-purity husk with strong swelling power and a clean pale colour.
