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Inside The Post -
What is Sabja Seed?/What is Basil Seed?/Tukmaria Seeds Uses/Falooda Seeds Uses/Sweet Basil Seeds Uses
TABLE OF CONTENTS
- ABOUT – “SABJA SEEDS/BASIL SEEDS”
- DETAILS REGARDING – “SABJA SEED PLANT/BASIL SEED PLANT”
- APPEARANCE OF SABJA SEEDS/BASIL SEEDS
- FEW INDIAN REGIONAL OR VERNACULAR NAMES FOR SABJA SEEDS
- FLAVOUR OF SABJA SEEDS/BASIL SEEDS
- INDIAN CULINARY USES OF SABJA SEEDS/BASIL SEEDS
- HOW TO CLEAN AND USE SABJA SEEDS/BASIL SEEDS?
- TIPS TO BUY AND STORE SABJA SEEDS/BASIL SEEDS
ABOUT – “SABJA SEEDS/BASIL SEEDS”
Sabja seeds, also known as basil seeds in English, tukmaria seeds in Hindi language, sabja that or thiruneetru patchai vithai in the Tamil language. They are also known by many other Indian vernacular names, including Sabja seeds, Tulasi seeds and Falooda seeds.
Sabja seeds are edible seeds from the sweet basil plant, Ocimum basilicum. These edible seeds are known to have been used traditionally in Ayurvedic and Chinese medicines. People in India and Asia most commonly use sabja seeds in various desserts and drinks.
Sabja seeds are known for cooling the body internally and that’s why they are added to many cooling drinks like falooda, nannari sarbath, nimbu pani and many more. In fact, it is a very popular ingredient used widely during the summer months in India.
Important Note
Sabja seeds vs Chia seeds
Sabja seeds are not chia seeds. They both are two different seeds from two different plants. Sabja seeds are botanically known as Ocimum basilicum and chia seeds are botanically known as Salvia hispanica.
In this article, I’ve shared the information regarding “sabja seeds” including their flavour, culinary uses, how to clean and use sabja seeds and purchase and storage ideas.
DETAILS REGARDING – “SABJA SEED PLANT/BASIL SEED PLANT”
Sabja seed is an edible seed from the sweet basil plant. The sweet basil plant is scientifically known as Ocimum basilicum. It belongs to the Lamiaceae family (Mint family).
Sweet basil is a flowering plant native to the tropical regions of Asia, India and Africa. Sweet basil plants are widely cultivated for their edible seeds and edible leaves. Sweet basil leaves can be used fresh or dried and they add a distinctive flavour to foods. The seeds are most commonly used in cold beverages.
Important Note
Sweet basil plant vs Holy basil plant/Tulsi plant
Sweet basil plant and holy basil plant/tulsi plant are two different plants. Both are two different plant varieties however; both plants share the same Lamiaceae family (Mint family). Sabja seeds are from the sweet basil plant and not from the holy basil plant/tulsi plant.
APPEARANCE OF SABJA SEEDS/BASIL SEEDS
Sabja seeds are tiny, oval-shaped round seeds with a black shade of colour. It is hard seeds that measure nearly 2 millimetres in length.
FEW INDIAN REGIONAL OR VERNACULAR NAMES FOR SABJA SEEDS
Tamil name – Sabja vithai/Thiruneetru patchai vithai.
Kannada name – Kama kasturi bijada.
Hindi name – Tukmaria.
Telugu name – Sabja ginjalu/Bhutulsi.
Punjabi name – Baburi.
Kashmiri name – Hazbo/Babri byool.
Marathi name - Tulasa/Biyane.
Urdu name – Sabjaa.
Bengali name – Tulasi bija.
Other names – Falooda seeds/Basil seeds/Tulasi seeds or Tulsi seeds.
FLAVOUR OF SABJA SEEDS/BASIL SEEDS
Sabja seed is a herbaceous seed with a floral flavour. These tiny seeds are soaked in water for an hour before using them in any recipe. Soaking them allows them to swell up while developing translucent exterior texture and retaining the crunchy black interior texture. This unique texture adds a mouthfeel to any recipe they are added to.
INDIAN CULINARY USES OF SABJA SEEDS/BASIL SEEDS
Sabja seeds/Basil seeds are well-known Indian ingredients and widely used ingredients across different cuisines of India. Sabja seeds are popularly known for their ability to keep the body internally cool and so they are extensively used in Ayurveda, the traditional medicinal system of India.
Sabja seed is an easily available ingredient throughout the year in any Indian grocery stores and also in country drug stores (Nattu marundhu Kadai/Kirana stores). It is a special ingredient used extensively in certain months of the year like summer months and fasting months (Ramadhan).
SUMMER MONTHS
As I mentioned earlier, sabja seeds are known for their ability to keep the body internally cool. During the summer months, we look for cooling and soothing foods to stay hydrated and cool. Sabja seeds greatly help to keep the body internally cool and hydrated.
In the picture - Nannari Sarbath Recipe/Nannari Juice Recipe
For the detailed Nannari Sarbath Recipe/Nannari Juice Recipe. Kindly, click the below link -
🔗Nannari Sarbath Recipe/Nannari Juice Recipe
FASTING MONTHS
Fasting months like Ramzan or any other fasting day, sabja seed is a must-have food. As I mentioned earlier, these seeds are known to keep up the energy, gives a cooling effect to the body internally and also keep it hydrated. Sabja seeds are being used widely throughout India and even across the globe during the month of Ramadhan and any other fasting days.
So far, I’ve shared the important purpose of sabja seeds in Indian cuisines. Here below information helps you with the culinary uses of sabja seeds –
Sabja seeds are most commonly used in desserts and various cool drinks. They are also can be added to savoury recipes. Sabja seeds are neutral in flavour. It adds a unique mouthfeel to both sweet and savoury recipes.
SPECTACULAR INDIAN SABJA SEED/BASIL SEED RECIPES
Falooda, Madurai Jigarthanda, Nannari Sarbath, Rose Milk, Nimbu Pani, Mohabbat ka sharbat, Savoury Lassi, Buttermilk and many more.
In the picture - Mohabbat Ka Sharbat Recipe/Rose Milk Sharbat Recipe
For the detailed Mohabbat Ka Sharbat Recipe. Kindly, click the below link -
🔗Mohabbat Ka Sharbat/Rose Milk Sharbat
Sabja seeds also can be added to bread recipes.
In the picture -
RIGHT - NANNARI SARBATH RECIPE
TOP LEFT - MOHABBAT KA SHARBAT RECIPE
BOTTOM LEFT - SOAKED SABJA SEEDS
HOW TO CLEAN AND USE SABJA SEEDS/BASIL SEEDS?
It is very necessary to clean the sabja seeds manually before using them. Because, it is one of the tiniest ingredients even good quality seeds might contain tiny stones, dust and debris. So, it is very important to clean manually. The below-given steps help you with -
How to clean Sabja seeds/Basil Seeds?
1. The first step is if you have traditional winnower at home, use them to winnow the sabja seeds (Be careful while winnowing) and then;
2. Take a small number of seeds on a clean wide plate, and manually check the seeds. If you find any dust and debris, tiny stones remove them;
3. It takes time (play music or podcasts, listen to your favourite playlists). And do it in batches.
4. Once you cleaned everything, store them in an air-tight container and place them in a refrigerator or freezer.
5. It stays good for more than a year.
The above information guides you with the cleaning of sabja seeds. Now, the below steps help you with -
How to use Sabja Seeds/Basil Seeds?
Sabja seeds are hard seeds eating them raw is impossible. It is very necessary to soak them in water to make them eatable.
1. Take a required quantity of seeds in a hand strainer/tea strainer (vadikatti in Tamil);
2. Wash them in 2-3 exchanges of water (gently rub the seeds while washing);
3. Now, transfer the seeds to a larger bowl and add water immediately (water ratio (1:3) 1-part sabja seeds and 3-parts water) you can add more water;
4. Allow them to soak for 1-2 hours. (NOTE – Do not keep the washed seeds in a strainer, transfer them immediately to the water. Because, keeping the washed seeds in a strainer for a long time, make them stick to each other and becomes a lump. In case, it became a lump break them using a spoon or fingers (preferably use fingers to remove lumps)).
5. Once sabja seeds swell up and doubled in size. They are ready to use in various recipes.
TIP
Filter the excess water and use them in your desired recipes.
The above is some of the beginner-friendly recipe ideas and basic information using sabja seeds/basil seeds. You could innovatively use sabja seeds/basil seeds in your cooking.
Sabja seeds/basil seeds are one of the oldest and healthiest ingredients and have a long history of both culinary and medicinal use across the globe. I enjoyed writing this article. I hope this article provides the valuable information you are looking for.
TIPS TO BUY AND STORE SABJA SEEDS/BASIL SEEDS
Sabja seeds are easily available around the year at any Indian grocery store, particularly country drug stores (Nattu marundhu Kadai/Kirana stores) and also in the online market.
When buying sabja seeds, look for freshness, and moisture-free and always buy the recently dated products.
HOW TO STORE SABJA SEEDS/BASIL SEEDS?
You can easily store sabja seeds in an air-tight container in a cool and dry place for 1-2 months. To extend shelf life for a year or more place them in the refrigerator or freezer.
HAPPY COOKING!
with better ingredients for better food.
Do try recipes using "Sabja Seeds/Basil Seeds"
🔗Nannari Sarbath Recipe/Nannari Juice Recipe
🔗Mohabbat Ka Sharbat Recipe/Rose Milk Recipe
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