Basil seeds

Basil seeds are the small black seeds produced by the basil plant, which is known for its culinary and medicinal uses. They are also known as sabja seeds or tukmaria seeds and are popular in Southeast Asian cuisine, particularly in drinks and desserts.

Description

Basil seeds are tiny and round, about the size of a pinhead. They are black in color and have a hard, crunchy texture. When soaked in water, they become gelatinous and develop a slightly sweet, mild flavor.

Cultivation

Basil seeds are harvested from the basil plant, a member of the mint family. The plant is native to tropical regions from central Africa to Southeast Asia. It is a tender plant, and is used in cuisines worldwide. The plant grows to between 30–130 cm tall, with opposite, light green, silky leaves 3–11 cm long and 1–6 cm broad. The flowers are small, white in color and arranged in a terminal spike.

Culinary Uses

In Southeast Asian cuisine, basil seeds are often used in drinks and desserts due to their ability to absorb water and create a gel-like substance. They are also used in Indian cuisine, where they are known as sabja seeds and are used in drinks like falooda and rooh afza, as well as in desserts like kulfi and kheer.

Health Benefits

Basil seeds are known for their health benefits. They are a good source of fiber, protein, and omega-3 fatty acids, and also contain iron, calcium, and magnesium. They are believed to aid in digestion, weight loss, and skin health, and may also have anti-inflammatory and antioxidant properties.

See Also

• Chia seeds
• Flax seeds
• Hemp seeds

References

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