Basil Seeds

“Sabza” typically refers to basil seeds, also known as “tukmaria” or “falooda seeds.” These seeds come from the sweet basil plant (Ocimum basilicum) and are commonly used in various culinary preparations and beverages in South Asia and other parts of the world. Here’s some information about sabza or basil seeds:

Appearance and Texture: Basil seeds are small, round seeds with a black color and a similar appearance to sesame seeds. When soaked in water or other liquids, they develop a gelatinous outer layer and become swollen, resembling tapioca pearls.

Culinary Uses: Sabza or basil seeds are often used as a thickening agent and textural element in desserts, beverages, and puddings. They are commonly added to falooda, a popular South Asian dessert drink, as well as to fruit juices, smoothies, milkshakes, and other beverages. Basil seeds are also used in some traditional medicinal preparations for their purported health benefits.

Health Benefits: Basil seeds are believed to have several health benefits. They are rich in fiber, which can aid in digestion and promote gut health. Basil seeds are also a good source of vitamins and minerals, including calcium, magnesium, and iron. Additionally, they may have cooling properties and are sometimes consumed during hot weather to help cool the body.

Preparation: To use basil seeds, they are typically soaked in water for a few minutes until they swell and develop a gel-like coating. Once soaked, they can be added to beverages, desserts, or other dishes as desired. Some people prefer to soak them in flavored syrups or fruit juices to enhance their taste.

Flavor: Basil seeds themselves have a neutral flavor, so they can easily take on the taste of the foods or beverages they are added to. They add texture and visual appeal to dishes without significantly altering the flavor profile.

Overall, sabza or basil seeds are versatile ingredients that are prized for their unique texture and potential health benefits. They are a popular addition to a wide range of culinary creations, particularly in South Asian cuisine.