- Scientific Name: Lallemantia royleana, also botanically treated as Dracocephalum royleanum. These traditional Balangu seeds belong to the Lamiaceae mint family and are valued for their natural swelling texture when soaked.
- Also Known As: Tukhm-E-Balango, Tukhm Balanga, Balangu Seeds, Balango Seeds, Tuk Malanga, Tukh Malanga, Balanga Seeds, and Persian / South Asian soaking seeds. Not the same as chia seeds or regular basil seeds.
- What It's Known For: A traditional soaking seed commonly used in refreshing drinks, sherbet-style beverages, milk drinks, falooda-style desserts, puddings, and cooling summer recipes. Once soaked, the seeds develop a soft gel-like coating.
- How to Use: Soak 1–2 teaspoons of seeds in water for 10–20 minutes until they swell and form a gel layer. Add to juices, rose drinks, lemon water, milk drinks, smoothies, desserts, or traditional sweet beverages.
- Awafi Mill Quality: Carefully selected Balangu seeds packed pure with no additives, no artificial colors, and no preservatives. Store airtight in a cool, dry place away from moisture and direct sunlight to maintain freshness.
