• Scientific Name : Commonly traded as Lallemantia royleana, also botanically treated as Dracocephalum royleanum. These traditional Balanga seeds belong to the Lamiaceae mint family and are valued for their natural swelling texture when soaked.
• Also Known As : Balanga Seeds, Balangu Seeds, Tukhm-e-Balango, Tukhm Balanga, Tukhm Malanga, Tukh Malanga, Balango Seeds, and traditional soaking seeds.
• What It’s Known For : A traditional soaking seed used in drinks, sherbet-style beverages, milk preparations, falooda-style desserts, puddings, smoothies, and chilled recipes.
• How to Use : Soak 1–2 teaspoons of seeds in water for 10–20 minutes until they swell and form a soft gel-like coating. Add to drinks, desserts, smoothies, milk beverages, puddings, or fruit bowls.
• Awafi Mill Quality : Carefully selected Balanga Seeds packed without added colors, artificial flavors, fillers, or preservatives. Store tightly sealed in a cool, dry place away from moisture, heat, and direct sunlight.
