Sabja Seed/Basil seed/Tukmaria seed

Sabja seeds (also known as basil seeds or tukmaria seeds) are tiny black seeds that come from the sweet basil plant (Ocimum basilicum), commonly used in Indian, Middle Eastern, and Southeast Asian cuisines and traditional medicine.

🔍 Quick Facts about Sabja Seeds:

• Scientific Name: Ocimum basilicum

• Other Names: Tukmaria, Falooda seeds, Basil seeds

• Taste: Mild and neutral, but they absorb the flavor of whatever they’re mixed with.

• How to Use: Typically soaked in water before use. They swell and develop a gelatinous coating, similar to chia seeds.

🌿 Health Benefits (as traditionally claimed):

🥤 Popular Uses:

• Falooda (a sweet dessert drink)

• Lemon water or sherbet

• Smoothies

• Yogurt or curd

• Herbal teas

🥄 How to Prepare:

1. Take 1–2 teaspoons of sabja seeds.

2. Soak in 1 cup of warm water for about 10–15 minutes.

3. The seeds will swell and form a jelly-like coating.

4. Strain and add to drinks or desserts.

⚠️ Precautions:

• Not recommended for pregnant women without consulting a doctor.

• Should always be soaked before consuming—never eat dry, as they can cause choking.

• May lower blood pressure, so use with caution if you're on BP medication.