Psyllium

Blond psyllium, also known as ispaghula, is a small plantain grown mainly in India. Its Latin name is Plantago ovata. Its seeds are surrounded by a very thin outer layer, the husk, and it is this layer that makes the plant worthwhile: it is separated from the seed and sold on its own.

This husk is very rich in mucilage, a soluble plant fibre. On contact with water it soaks up liquid and forms a soft, thick gel. That explains the two uses of psyllium: it is stirred into a drink to enrich the diet with fibre, and it is used in the kitchen as a binder.

Do not confuse blond psyllium with black psyllium (Plantago afra), a Mediterranean species with less mucilage. Nor should it be confused with whole seeds: the mucilage is in the husk, not in the seed. All the products on our shelf are based on blond psyllium husk.

All three forms come from the same husk. What changes is how you use it day to day.

Husk flakes are the classic form. They are stirred into a large glass of water, juice or herbal tea, or mixed into a compote or yoghurt. It is the most economical format, like our blond psyllium husk in a 300 g pouch, 100% husk, no additives.

The extra fine powder is the same husk ground into a very soft flour, with no flakes. It disperses better in dough, which makes it the form we recommend in the shop for cooking. We stock the organic extra fine psyllium powder, in a 300 g pouch.

Capsules need no preparation at all: no glass to stir, no texture. They are handy at the office or when travelling. The organic psyllium capsules of 500 mg are also taken with a large glass of water.

The golden rule fits in one word: water. Psyllium needs liquid to swell. Stir the serving into a large glass, drink it straight away, then drink a second glass. With capsules it is the same: a large glass of water with each serving.

Prepare your glass at the last moment. Left for five minutes on the table, the mixture turns into jelly, which is much less pleasant to drink. If you are starting out, begin with a small amount for a few days, then increase gradually. Always follow the maximum dose shown on the packaging.

As manufacturers specify, take psyllium apart from your medication. It sits naturally alongside our other products in the digestion and transit section and the organic acacia fibre, another soluble fibre with a neutral taste.

Psyllium is also a kitchen ingredient. Gluten-free flours lack binding: the dough cracks and the crumb falls apart. Added in a small quantity, psyllium brings the hold that is missing. The dough kneads better, rises more, and breads and pizza bases come out softer. Pastry doughs can also be rolled out without tearing.

The method is always the same: mix the psyllium with the dry ingredients (flour, salt, yeast) before adding the water. Poured on its own into water, it sets at once and forms lumps. For cooking, the extra fine powder gives the smoothest result.

A little powder is also enough to thicken a sauce, a soup or a coulis, without starch. In a low-flour kitchen, it often holds breads and flatbreads together: our keto and ketogenic section brings together other products for this style of cooking.

What is the difference between psyllium and ispaghula?

None: ispaghula is the Indian name for blond psyllium (Plantago ovata). Both words refer to the same plant and the same husk.

Does psyllium have a taste?

Hardly any. It is mostly the texture that surprises: it thickens quickly. Mixed into a fruit juice or a compote, you barely notice it.

Can it be taken in the evening?

Yes, the time of day matters little. The essential thing is to take it with plenty of water and apart from your medication.

Can I buy it in the shop in Paris?

Yes, the whole range is in our shop in the 12th arrondissement. You can also order online and collect your order in the shop.

Find our psyllium in our food supplement shop, open since 2006 in the 12th arrondissement of Paris. The team helps you choose between flakes, powder and capsules.

• Address: 10 rue Théophile Roussel, 75012 Paris
• Metro: Ledru-Rollin (line 8) or Bastille (lines 1, 5, 8)
• Opening hours: Tuesday to Saturday, 9:30 to 18:30
• Telephone: 01 43 42 43 80