Description

Basil seeds, also known as sabja seeds or tukmaria seeds, are tiny, black seeds derived from the holy basil plant (Ocimum tenuiflorum). These unassuming seeds, often overlooked in favor of the fragrant leaves, hold a remarkable potential in both culinary and medicinal applications.

Measuring just 1-2 millimeters in diameter, basil seeds possess a subtle, nutty flavor and a pleasingly crunchy texture. Their versatility extends beyond their taste, as they are renowned for their high mucilage content. When soaked in water, these seeds absorb the liquid, expanding to form a translucent, gel-like substance.

This gel-like texture, a result of the mucilage, contributes to basil seeds’ refreshing and potentially therapeutic properties. The mucilage is believed to aid digestion, promote hydration, and provide a soothing effect on the digestive tract.

In the culinary realm, basil seeds add a unique textural contrast and subtle nutty flavor to various dishes. They are often incorporated into drinks, such as faloodah and basil seed lemonade, providing a refreshing and potentially health-beneficial beverage. Basil seeds also find their way into desserts, puddings, and yogurt toppings, adding a delightful crunch and a touch of visual appeal.

Additional information