Tag: Tukmaria seeds

Falooda's signature, jelly-like pearls are actually Tukmaria seeds, also known as basil seeds or sabja seeds, which are prized for their cooling properties. These tiny black kernels undergo a remarkable transformation when soaked in water, becoming soft, translucent, and gelatinous, which adds a distinctive and satisfying texture to the popular dessert drink.

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.

Tukmaria seeds swell faster and to a larger size than chia seeds, revealing an immediate and visual distinction between the two. This initial observation is just the first clue that tukmaria and chia seeds are not the same, despite their frequent confusion due to their shared gelatinous properties when soaked in liquid.