Ingredient Overview
Psyllium is the outer husk of Plantago ovata seeds, also known as isabgol. It absorbs water and develops a gel-like texture, making it useful in fibre blends and food systems that need binding.
Psyllium husk powder is made from Plantago ovata husk. When mixed with water, the husk develops the thick texture that makes psyllium useful in food preparation. This can help bind doughs and give structure to fibre-rich mixtures. Its role is closely connected with hydration, so the experience of the finished food depends on how much water accompanies the powder.