The Psyllium seed husk is also known as isabgol or ispaghula. The husk is a portion of the seed of the native plant found in India, namely the Plantago ovate. These plants absorb water, expand and becomes mucilaginous, a thick gluey substance.
Other uses include adding to your gluten free baking like breads as the Psyllium binds with the moisture & helps make the bread not so crumbly & also helps bind raw unbaked cakes like the Carrot Cake recipe in Dr Libby's Real Food Chef book on sale here. Also try sprinkling on desserts, breakfasts with home made yoghurt or in smoothies to easily up your soluble fibre daily.