Basil seeds, also known as sabja seeds or tukmaria seeds, are tiny, tear-shaped black seeds that come from the sweet basil plant (Ocimum basilicum). When soaked in water, basil seeds swell and develop a gelatinous coating, expanding to many times their original size. This creates a unique texture, often described as slightly crunchy and jelly-like. While they have a mild, subtle flavor on their own, basil seeds readily absorb the flavors of liquids they are soaked in, making them a versatile ingredient for adding texture and nutritional benefits to drinks and desserts. Find basil seeds in Asian grocery stores, Indian grocery stores and natural food stores.
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Basil seeds should be stored in an airtight container in a cool, dry, and dark place. This helps to prevent them from absorbing moisture and becoming clumpy or moldy. Stored properly, basil seeds can last for several months. Avoid storing them in the refrigerator, as the humidity can cause them to spoil.
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