Psyllium seed, botanically part of the plantain group are grown in India, but also Italy. The seeds are rich in dietary fibre, proteins and fatty oils. Its husks are hygroscopic, they bind water, which allows them to expand. They become mucilaginous. This effect makes them well suited as binding agent in gluten free bakery products. They are also used as whole seed or husk in smoothies, mueslis and cereal bars, since their swelling causes a pleasant feeling of satiety. In herbal medicine, they are applied when dealing with digestive problems.