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Also known as: Isabgol, Ispaghula/Ispaghol, Psyllium Husk (regional names vary).
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Scientific name: Plantago ovata Forssk. (accepted botanical name).
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What it is: The outer seed coat (husk/tegument) of Plantago ovata seeds—rich in natural mucilage that swells in liquid.
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What it’s known for: Forms a thick gel when hydrated, so it’s used as a natural thickener/binder in foods and beverages.
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How it’s used: Mix into water/juice, smoothies, or yogurt; in baking it helps bind and improve structure—especially in gluten-free doughs.
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Important use note: Always take with enough liquid and don’t consume dry (choking risk if used incorrectly).
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Awafi Mill quality: Clean, pure husk—no additives, no preservatives. Store airtight in a cool, dry place.
