Name: Basil seeds, also called sabja, tukmaria or falooda seeds — the tiny black seeds of sweet basil (Ocimum basilicum) or related basils. They are not the same as chia seeds, though they behave similarly when soaked.
Description
Basil is native to tropical regions of Asia and has been cultivated for thousands of years, and in India, the seeds have long been used in cooling summer drinks and desserts. In traditional Ayurvedic and Unani medicine they were valued as a cooling food. Today they are common in South and Southeast Asia, in drinks such as falooda and in Thai and Vietnamese sweet drinks.
When soaked in water, each tiny black seed swells and develops a clear, jelly-like coating, giving a pleasantly slippery, tapioca-like texture. Dry basil seeds should never be swallowed unsoaked, since they swell quickly in the throat.
Main nutrition value
Basil seeds are very high in fibre, and also provide some plant omega-3 fat, calcium, iron and magnesium.
How best to be consumed
Basil seeds must be soaked before eating.
- Soak a spoonful in water for 10 to 15 minutes until they swell and become gelatinous.
- Add to falooda, lemonade, milk drinks, smoothies and sweet dessert drinks.
- Stir into yoghurt, puddings and fruit salads.
- Never eat them dry or swallow them without liquid.
- Start with a small amount, since the fibre is very high.
Overconsumption could cause…
Basil seeds are safe when soaked, but need respect.
- Choking or blockage if eaten dry or taken without enough liquid, since they swell quickly.
- Bloating, gas or loose stools from a large amount of fibre, particularly if you are not used to it.
- Interactions with blood-thinning or diabetes medicines in large amounts, as traditional remedies suggest, so ask a doctor if on these.
- Not suitable for very young children, and best avoided in pregnancy in large amounts, according to traditional advice.
Wikipedia — Basil seed, used for origin, naming and history: https://en.wikipedia.org/wiki/Basil_seed
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