Ocimum album L. | Sabja seeds | Sabja seeds | Organic

Description

Sabja seeds are the seeds of the sweet basil plant, Ocimum basilicum. The original page describes them as a staple of Southeast Asian and Indian culinary traditions for centuries: small seeds that look similar to chia seeds, with a botanical profile of their own. In Persian they are called Tokhme-h Sharbati, and in English they are also traded as tukmaria and as sweet basil seeds.

How sabja seeds are prepared

The defining property of sabja seeds is what happens in water: soaked, the seeds quickly absorb water, swell and develop a gelatinous outer layer, becoming translucent. The page’s preparation is exact — soak 1–2 teaspoons of seeds in a cup of lukewarm water for about 15 minutes, until they swell and turn translucent, then drain the excess water before use. The page’s precaution belongs with that method: always soak the seeds thoroughly before consumption.

So prepared, the seeds go into refreshing beverages and traditional desserts — the page names Falooda, and its Additional Details line describes the preparation of Faluodeh, the Persian dessert drink made by adding rose water, honey and herb waters. The page also lists smoothies, lemonades, yogurt parfaits and herbal teas among the uses of the soaked seeds.

The specification of these sabja seeds

The listing’s specification is plain: 100% natural seeds, with no artificial colors or preservatives. The page also records the seeds as a natural source of dietary fiber and minerals — stated here as the page states it, as the seeds’ composition. Store sabja seeds in a cool, dry place in an airtight container to maintain freshness, as the page directs.

The page’s general precaution also applies: the seeds are intended for traditional botanical use only, and a healthcare professional should be consulted before use by anyone who is pregnant, nursing or taking medication. Choose from 75 g and 150 g sizes: the smaller size suits a first purchase, and the 150 g size suits regular drink and dessert making.

Pairs well with: Dark Opal Basil Seeds · Lemon Balm Seeds