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.
