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Basil seeds you eat typically comes from sweet basil Ocimum basilicum which is the plant commonly used to season foods. For this reason the seeds are typically referred to as sweet basil seeds. They also go by many other names including sabja and tukmaria seeds. Basil seeds have a long history of use in ayurvedic and Chinese medicine but their health effects have only been tested in a few studies. Good source of minerals. Packed with fibre. In the food industry the pectin-rich gum from basil seeds can help thicken and stabilize food mixtures like salad dressings and ice cream. It can be used at home as well. Basil seeds are rich in plant compounds including flavonoids and other polyphenols. A popular cold beverage-like dessert in India is Falooda made with basil seeds rose-flavoured syrup and milk. Some versions add ice cream noodles or fruit. Plant source of omega-3 fat. Soaking the seeds to soak basil seeds add 8 ounces (237 ml or 1 cup) of water per 1 tablespoon (13 grams or 0.5 ounces) of basil seeds. Use more water if desired as the seeds only absorb as much as needed. Using too little water may cause the seeds to clump as they hydrate. Let the seeds soak for about 15 minutes. As the seeds swell they approximately triple in size. Additionally the gel-like outer portion turns grey. The centre of a soaked basil seed remains black. This part has a light crunch when you chew it รข similar to tapioca. Strain the soaked basil seeds and add them to your recipe. If a recipe contains a lot of liquid such as soup pre-soaking is unnecessary. Ways to use them. You can use basil seeds in: smoothies milkshakes lemonade and other drinks soups salad dressings yogurt pudding hot cereal like oatmeal whole-grain pancakes whole-grain pasta dishes bread and muffins.
Country of Origin:
India
Generic Name:
Nature's Velvet Basil Seeds(Tukmariya/ Sabja Seeds) Raw and Premium 250g
Brand:
Nature's Velvet
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