AWAFI MILL Basil Seeds 500g (17.6 oz) - Sabja Tukmaria Ocimum basilicum Soaking Seeds for Drinks & Desserts

Add traditional texture and refreshing style to your favorite drinks and desserts with AWAFI MILL Basil Seeds, also known as Sabja Seeds or Tukmaria. These small black edible seeds come from Ocimum basilicum, commonly known as sweet basil, and are widely used in South Asian, Middle Eastern, and Asian beverage recipes.

Botanical Identity:

Basil Seeds come from Ocimum basilicum, an accepted plant species in the Lamiaceae family. The seeds are small, black, and naturally dry before soaking.

Common & Traditional Names:

This product is known by many popular names, including Basil Seeds, Sabja Seeds, Tukmaria, Tuk Malanga, Tukh Malanga, Falooda Seeds, Sweet Basil Seeds, and Ocimum basilicum Seeds.

Important Difference:

Basil Seeds are often confused with chia seeds or Balangu seeds because they also swell in water. However, Sabja / Tukmaria Seeds come from Ocimum basilicum and should be identified separately from chia seeds and Tukhm-E-Balango.

Texture & Appearance:

Before soaking, basil seeds are small, black, and dry. After soaking, they expand and form a soft, translucent gel-like coating around each seed, making them ideal for drinks and desserts.

Common Culinary Uses:

Use Basil Seeds in falooda, rose milk, lemon drinks, sherbet-style beverages, smoothies, juices, milkshakes, iced teas, puddings, fruit bowls, yogurt bowls, dessert toppings, and summer-style beverages.

How to Prepare:

Add 1–2 teaspoons of basil seeds to a cup of clean water. Soak for 10–20 minutes until the seeds become fully swollen and gel-like. Stir well before adding to your recipe. Use soaked seeds only after they have fully expanded.

Serving Ideas:

Mix soaked basil seeds with rose syrup and milk for a classic falooda-style drink, add to lemon water for a simple chilled beverage, stir into smoothies for texture, or layer into puddings and dessert cups for an attractive finish.

Important Usage Note:

This product is sold as an edible culinary soaking seed. Do not consume dry seeds directly in large amounts, as they expand when mixed with liquid. Soak properly before use. This product is not marketed as a medicine, treatment, or health supplement.

The Awafi Mill Promise:

AWAFI MILL packs Basil Seeds in pure form with no additives, no fillers, no artificial colors, and no preservatives. Each pack is prepared for customers who value authentic grocery ingredients, clean packing, and reliable product identification.

Storage Guidance:

Keep tightly sealed after opening. Store in a cool, dry place away from moisture, heat, direct sunlight, and strong odors.

• Scientific Name: Ocimum basilicum, commonly known as sweet basil. These small black edible seeds are widely used as traditional soaking seeds in drinks, desserts, falooda, sherbet-style beverages, and chilled recipes.
• Also Known As: Basil Seeds, Sabja Seeds, Tukmaria, Tuk Malanga, Tukh Malanga, Falooda Seeds, Sweet Basil Seeds, and Ocimum basilicum Seeds. These names are commonly used across Indian, Pakistani, Middle Eastern, and Asian grocery markets.
• What It's Known For: A popular edible seed that swells when soaked in water and forms a soft gel-like outer coating. It adds texture, visual appeal, and a pleasant soaked-seed mouthfeel to beverages, desserts, puddings, smoothies, and fruit bowls.
• How to Use: Soak 1–2 teaspoons of basil seeds in water for 10–20 minutes until fully swollen. Once the seeds develop a gel coating, add them to rose drinks, lemon water, milk drinks, falooda, smoothies, juices, puddings, or dessert bowls.
• Awafi Mill Quality: Carefully selected Basil Seeds packed pure with no additives, no artificial colors, and no preservatives. Store in an airtight container in a cool, dry place away from moisture and direct sunlight to maintain freshness.