Psyllium

The tiny reddish-brown seeds of Plantago species, principally P. psyllium, P. ovata, and P. afra, that swell in water into a soothing mucilaginous gel. Food makers add the husk as a soluble-fiber ingredient supporting digestive regularity, with authorized health claims in several markets, and bakers use it to lend structure to gluten-free loaves. The gel also thickens and stabilizes, though its distinctive texture needs recipe tuning. Quality hinges on husk purity, swelling capacity, and freedom from microbial contamination. Adequate water intake is advised alongside high-fiber psyllium consumption.