Sweet Basil Seeds / Sabja

Tiny seeds that double in size when soaked, sabja is popularly used to make desserts and cooling beverages.
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soaking
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Sabja is a staple in our fridge. Sometimes I soak the seeds with misri (rock sugar), which lends a subtle sweetness. Nothing beats the heat better than a cold glass of sweetened sabja-pani.

– Sunita, Mumbai

What is it?

Basil seeds, also known as sabja seeds, belong to the Lamiaceae family. These tiny, black seeds are consumed after soaking in water, where they swell up to develop a thick, translucent, and gelatinous coating. When chewing on soaked sabja, you can feel the softness of the gel, and a bite at the centre. The seeds have a slight nutty flavour. Sabja seeds are popularly used in beverages and desserts across South Asia, Southeast Asia, and the Middle East. 

What other names does it have?

Botanical Name: Ocimum basilicum

Regional Names: Sabja (Hindi); Tukmaria (Marathi, Gujarati); Sabja ginjalu (Telugu)

When is it in season?

Year-Round

Where is it found?

Sabja seeds require a warm and moist environment for germination. In ideal soil temperatures ranging between 21°C and 29°C, germination can take place within 1-2 weeks. The soil must be well-drained, but remain moist, or the seeds may rot. Sabja is grown across the Indian subcontinent. 

What is its history/cultural significance?

Ocimum basilicum was first considered to be cultivated in Asia about 5,000 years ago. Through the spice routes, it travelled to Africa and the Mediterranean. One of the most popular uses of sabja seeds is in faloodas. Originating in Persia, this dessert was introduced in India by the Mughals. Sabja is commonly consumed during the month of Ramzan, as it provides hydration, satiety, and energy during the fasting period. Sabja seeds may also be used in place of chia seeds to make puddings, although it would slightly differ in texture. 

How can you use it?

Sabja seeds must only be consumed after soaking them in water for at least 15 minutes. Eating dry sabja seeds may pose a choking hazard. Sabja must be consumed in moderate amounts as an excess may cause digestive issues due to its high fibre content. 

What states can I find it in?

PAN INDIA

What parts of the plant are edible?

Seeds and leaves

Is it nutritious?

Sabja seeds are a great source of fibre. They also have moderate amounts of protein. Soaked sabja seeds aid hydration as they retain a lot of water. They are also a good source of various fatty acids and Omega-3. Source. 

How do you store it?

Dry sabja seeds can be stored in an airtight container at room temperature, away from direct sunlight, for up to a year. Soaked sabja seeds must be refrigerated and consumed within 2-3 days.

Falooda Recipe by Swathi

Mango Sabja Pudding Parfait by Payal 

‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.