Sabja seeds, also known as basil seeds, tukmaria, or falooda seeds, come from the sweet basil plant. These small black seeds look similar to chia seeds but are distinct and widely used in Indian and Asian cuisines and traditional remedies.
How They’re Used:
Before eating, sabja seeds are typically soaked in water. Once soaked, they absorb liquid and swell, forming a jelly-like coating. This texture makes them a refreshing addition to cold drinks (like lemonade, coconut water, and buttermilk), desserts (such as falooda), smoothies, and even yoghurt or breakfast bowls.
Nutritional Profile:
Sabja seeds are nutrient-dense despite their tiny size. They are rich in dietary fibre, plant-based omega-3 fatty acids (ALA), protein, and essential minerals like calcium, magnesium, potassium, and iron. They also contain antioxidants such as flavonoids and polyphenols that help protect cells from oxidative stress
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