Sabja Seeds - Basil Seeds

Basil seeds Sabja seeds - takmaria

When soaked in water the seeds of several basil varieties become gelatinous, and are used in Asian drinks and desserts such as falooda or Sherbet. Such seeds are known variously as sabza, subza, takmaria, tukmaria, tukhamaria, falooda, selasih (Malay/Indonesian) or hột é (Vietnamese). They are used for their medicinal properties in Ayurveda, the traditional medicinal system of India and Siddha medicine, a traditional Tamil system of medicine. They are also used as popular drinks in Southeast Asia.

Most of the Asian basils have a clove-like flavour that is generally stronger than the Mediterranean basils. The most notable is the holy basil or tulsi, a revered home-grown plant in India and Nepal.

Although basil will grow best outdoors, it can be grown indoors in a pot and, like most herbs, will do best on an equator-facing windowsill. It should be kept away from extremely cold drafts, and grows best in strong sunlight, therefore a greenhouse or Row cover is ideal if available.

They can, however, be grown even in a basement, under fluorescent lights. If its leaves have wilted from lack of water, it will recover if watered thoroughly and placed in a sunny location. Yellow leaves towards the bottom of the plant are an indication that the plant needs more sunlight or less fertilizer.

The best known substance that reduces body heat is Sabja seeds, also called as Tukmaria. Sabja seeds are soaked in water for sometime and added to milk with rose syrup. This drink is called Falooda and it cools down your system instantly.

Basil seeds (sabja/takmaria), tutti frutti, sugar, and ice cream may be added