- Also known as: Tukhm-e-Balango / Balango, Balangu (Shirazi Balangu), “Tokhme Sharbat(i)” (regional names vary).
- Scientific name: Lallemantia royleana (family Lamiaceae).
- What it’s known for: Seeds release a natural mucilage (gel) when soaked—used as a thickener/stabilizer in foods and beverages.
- How to use: Rinse, then soak 1–2 tsp in water 10–20 min until swollen; mix into sharbat/summer drinks, milk drinks, smoothies, falooda-style desserts, or stir into yogurt/desserts for texture.
- Traditional food use: Reported use in traditional beverages and some bread/food products in Iran/Turkey region.
- Awafi Mill quality: Whole seeds, carefully cleaned and packed pure (no additives, no preservatives). Store airtight, cool & dry.