Tag: Falooda seeds

Falooda, a beloved cold dessert with Mughlai origins, traditionally gets its unique texture and cooling properties from one special ingredient: basil seeds. These tiny black seeds, known as sabja or tukmaria, are a cornerstone of the classic recipe.

Native to tropical regions of Africa and Asia, basil seeds have been used for centuries in traditional medicine and culinary applications. These small, black seeds from the sweet basil plant are known by various names, depending on the region and language.

Over 70% of the fat content in tukmaria seeds comes from beneficial omega-3 fatty acids, making them a nutritious addition to many diets. These small black seeds are known by several names depending on the region and context, often creating confusion for those unfamiliar with their various monikers.