Flaxseed in Hindi, Tamil, Telugu and more: alsi's many names

Flaxseed in Hindi is alsi (अलसी). The same word is used in Gujarati, Punjabi and Urdu; it is javas in Marathi, tisi in Bengali, aali vidhai in Tamil and avise ginjalu in Telugu. Linseed is simply another English name for the same seed, and alsi ka tel is flaxseed oil.

Names matter because shops, recipes, labels and doctors switch between them. A grocer in Pune, a recipe from Chennai and a nutrition label in London may all mean the same small, glossy seed. Here is the full list, and what each name means when you buy.

At a glance

• Flaxseed and linseed are the same seed, from the plant Linum usitatissimum.
• Hindi: alsi. Marathi: javas. Tamil: aali vidhai. Telugu: avise ginjalu. Kannada: agase. Bengali: tisi.
• Alsi ka tel and javas tel are flaxseed oil, also sold as linseed oil.
• Brown and golden seeds are the same species; they differ a little in taste, not in kind.
• Food-grade flaxseed oil and hardware-shop linseed oil are not the same thing. Never eat the second.

What is flaxseed called in Hindi and other Indian languages?

In Hindi it is alsi, and most North Indian languages use the same word or a close cousin. Here is the full list.

Flax seeds in Tamil, Telugu, Kannada and Malayalam

In Tamil, flax seeds are aali vidhai (ஆளி விதை), and the oil is aali vidhai ennai. In Telugu they are avise ginjalu, in Kannada agase beeja and in Malayalam cheruchana vithu. In each of these southern names the second word simply means seed: vidhai, ginjalu, beeja and vithu.

English spellings wander: you will see alsi or alasi, javas or jawas, tisi or tishi. In Ayurvedic texts, flax appears under its Sanskrit name, atasi.

What is alsi in English?

Alsi in English is flaxseed, also called linseed: the small, flat, glossy seed of the flax plant, which has slender stems and pale blue flowers. Its scientific name, Linum usitatissimum, means "most useful flax", a fair description of a plant people have used for thousands of years. In India it is grown as a winter crop. The plant gives two things: seeds for food and oil, and fibre from its stems, which is spun into linen.

Alsi has deep roots in Indian kitchens. Punjabi homes make alsi pinni, rich winter sweets of roasted, ground seeds; Maharashtra has javas chutney, a dry, spiced powder eaten with bhakri; and in Bihar, roasted tisi is ground into chutneys. Most of these recipes dry-roast the seeds first, which is also safer: the US National Center for Complementary and Integrative Health advises against eating raw or unripe flaxseed.

Are linseed and flaxseed the same thing?

Yes, they are the same species. The difference is mostly habit. In Britain and India, "linseed" is common; in North America, "flaxseed" is. Some farmers use "flax" for varieties grown for fibre and "linseed" for those grown for oil, but botanically they are one plant. So linseed in Hindi is also alsi.

One important difference on the shelf

Linseed oil is also sold in hardware shops to finish wood and make paint. That oil, especially "boiled" linseed oil, can contain added chemicals that help it dry, and it is not food. Only buy oil that is clearly sold as food-grade flaxseed or linseed oil for eating.

What is alsi ka tel called in English?

Alsi ka tel is flaxseed oil, also called linseed oil. In Marathi it is javas tel, and in Bengali tisir tel. In Tamil, Telugu and Kannada, people add their word for oil to the seed's name: ennai, nune and enne.

Flaxseed oil is pale gold and tastes mildly nutty, with a faint grassy bitterness. More than half of its fat is alpha-linolenic acid (ALA), the plant form of omega-3; our guide to omega-3 and omega-6 in plain language explains why that matters. That same omega-3 makes it fragile, which is why it is usually sold in small, dark bottles and never used for cooking with heat. It is drizzled over cooked dal, stirred into curd or chutney, or mixed into salad dressings; see four real ways to use flaxseed oil without heating it.

What is flaxseed called in other world languages?

Useful if you shop abroad, or read labels in the Gulf or Europe. In the UAE and the wider Gulf, Arabic labels usually call the seed bizr al-kattan, from kattan, the Arabic word for flax and linen.

Brown or golden flaxseed: what is the difference?

Both are the same species. Golden seeds come from lighter-coated varieties and taste a little milder; brown seeds, the usual alsi in Indian markets, taste slightly earthier. Shops abroad often stock both side by side. Their nutrition is broadly similar, so choose by taste and what your recipe needs.

Whichever you buy, grind or chew it well. Mayo Clinic notes that whole flaxseed may pass through the gut undigested, so ground flaxseed is easier to use.

How do you spot good flaxseed and flaxseed oil?

Freshness is everything, because flax's omega-3 fat goes stale quickly once exposed to air, light and heat.

• Seeds: look for clean, glossy, evenly coloured seeds with no dust, stones or musty smell. Buy whole seeds and grind small batches at home.
• Storage: keep whole seeds in an airtight jar in a cool, dark cupboard, and ground seeds in the fridge.
• Oil: choose a dark bottle with a clear best-before date. Fresh flaxseed oil smells mildly nutty; oil that smells sharp, fishy or like paint has gone rancid.

Who should be careful with flaxseed?

• Blood thinners: flaxseed and its oil might interact with anticoagulant or antiplatelet medicines. Ask your doctor first.
• Pregnancy and breastfeeding: evidence on safety is limited, so speak to your doctor before using flaxseed beyond normal food amounts.
• Large amounts: too much can cause bloating, fullness and loose stools. Start small and drink water with ground seeds.
• Raw or unripe seeds: avoid them; roast seeds lightly before grinding, as Indian kitchens traditionally do.

How to use our flaxseed oil

Our Truly Cold Pressed flaxseed oil is alsi ka tel pressed slowly in a wooden ghaani and left unrefined. Never heat it. Use a teaspoon over cooked dal, in curd or in a dressing, keep the bottle tightly closed away from light and heat, and use it well within its best-before date.

The bottom line

Alsi, javas, tisi, aali vidhai, avise ginjalu and agase all mean flaxseed, and linseed is the same seed under its British name. Alsi ka tel is flaxseed oil: a cold-use oil rich in plant omega-3, to buy food-grade and never to heat.

Frequently asked questions

What is javas in English?

Javas is the Marathi word for flaxseed, also called linseed. Javas tel, or javas oil, is flaxseed oil. In Maharashtra, roasted javas is ground into javas chutney, a dry, spiced powder eaten with bhakri or rice. The same seed is called alsi in Hindi.

Is alsi the same as sabja or chia seeds?

No. Alsi is flaxseed: flat, glossy and brown or golden. Sabja is the tiny black seed of sweet basil, and chia comes from a different plant again. All three thicken in water, but they look, taste and behave differently, so check the name and the seed before you buy.

Is tisi the same as til?

No, and they are easy to confuse. Tisi is flaxseed in Bengali, Bhojpuri and Maithili. Til is sesame. Their oils are different too: flaxseed oil is a cold-use oil rich in omega-3, while sesame oil is a cooking and massage oil that can take moderate heat.

Should flaxseed be ground before eating?

Yes, or chewed very well. Whole flaxseed can pass through the gut undigested. Roast the seeds lightly, grind a small batch at a time, and keep ground flaxseed in a closed jar in the fridge, because its delicate oil turns stale quickly once the seed is broken.

How much flaxseed can I eat in a day?

There is no official target. Many people use one to two tablespoons of ground seeds a day in food. Larger amounts can cause bloating and loose stools. If you are pregnant, breastfeeding or take blood-thinning medicines, ask your doctor before using it regularly.

Sources

• US National Center for Complementary and Integrative Health: flaxseed and flaxseed oil, 2025
• Mayo Clinic: flaxseed, is ground better than whole?, 2023