What Do We Call Tulsi Seeds in English?

December 23, 2025 •

4 min read

In India, tulsi seeds, known as sabja or tukmaria, have been a staple in Ayurvedic and Southeast Asian cuisine for centuries. These tiny black seeds, which are obtained from the holy basil plant, are increasingly popular globally due to their cooling and digestive properties. In English, the seeds from the tulsi plant are most commonly known as basil seeds or holy basil seeds.

Quick Summary

Tulsi seeds are known as basil seeds in English. The seeds from the holy basil plant are popular for their cooling and digestive benefits, especially in Southeast Asian drinks and desserts. This guide explains their English names, properties, and applications.

Key Points

English Name: Tulsi seeds are called basil seeds or holy basil seeds in English, and are known as sabja or tukmaria in Hindi.
Preparation Method: The seeds must be soaked in water for about 15 minutes before consuming, causing them to swell and form a gelatinous coating.
Key Nutrients: Basil seeds are an excellent source of dietary fiber, omega-3 fatty acids (ALA), calcium, and magnesium.
Digestive Benefits: The high fiber content aids digestion, promotes satiety, and helps with weight management.
Antioxidant Rich: They contain powerful antioxidant compounds like flavonoids and polyphenols that help protect the body's cells.
Culinary Versatility: Soaked seeds are commonly used in beverages like lemonade and falooda, as well as in desserts and smoothies.
Tulsi vs. Chia: Basil seeds swell faster and contain less omega-3s than chia seeds, requiring soaking before use, unlike chia which can be consumed raw.
Safety Precaution: Always soak basil seeds properly before eating to prevent a choking hazard, and consult a doctor if on blood-thinning medication.

Common English Names for Tulsi Seeds

While 'tulsi' is the plant's Indian name, its seeds have several English-language counterparts. The most direct translation is holy basil seeds, as tulsi is also known as holy basil. However, in culinary and retail contexts, they are frequently sold under the broader term basil seeds.

It is important to note that the seeds from the holy basil plant are distinct from sweet basil (Ocimum basilicum) seeds, although both can be used similarly in beverages after soaking. The culinary seeds often referred to simply as 'basil seeds' or by their Indian names, 'sabja' and 'tukmaria', typically come from the sweet basil variety, which is closely related to tulsi.

Physical Characteristics of Soaked vs. Dry Seeds

When dry, tulsi seeds are small, black, and tear-shaped. After soaking in water for about 15 minutes, they swell to several times their original size and develop a translucent, gelatinous coating around a slightly crunchy black core. This gel-like texture is a key feature that makes them popular in drinks and desserts.

Health Benefits and Culinary Uses of Basil Seeds

Basil seeds are lauded for their nutritional content, which includes significant amounts of fiber, antioxidants, and minerals. Their high fiber content is particularly beneficial for digestive health and can promote a feeling of fullness, aiding in weight management.

High in Fiber

Just one tablespoon of basil seeds can contain a large portion of the daily recommended fiber intake. This soluble fiber helps to regulate bowel movements, prevent constipation, and support a healthy gut microbiome.

Rich in Omega-3 Fatty Acids

Basil seeds contain alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid. Studies suggest that diets rich in ALA may offer anti-inflammatory benefits and help reduce the risk of certain health conditions.

Packed with Minerals

These tiny seeds are a good source of vital minerals, including iron, calcium, and magnesium, which contribute to healthy blood, bones, and nerve function.

Antioxidant Properties

Basil seeds are rich in plant compounds like flavonoids and other polyphenols, which act as powerful antioxidants. These compounds help protect your cells from damage caused by free radicals and support overall health.

Versatile Culinary Ingredient

Once soaked, the gelatinous seeds can be added to a variety of foods and beverages due to their bland flavor. Popular uses include:

Cooling Drinks: Mixing the soaked seeds into lemonades, milkshakes, and traditional Indian drinks like falooda.
Desserts: Using them as a thickener or textural element in puddings, fruit salads, and ice cream.
Smoothies and Yogurt: Blending them into smoothies or stirring them into yogurt for added fiber and texture.
Baked Goods: Ground seeds can be used as an egg substitute in some baking recipes.

Comparison: Tulsi Seeds vs. Chia Seeds

Though similar in appearance when soaked, tulsi (basil) seeds and chia seeds have key differences.


Feature	Tulsi (Basil) Seeds	Chia Seeds
Appearance (Dry)	Small, black, and tear-shaped.	Slightly larger, with a speckled, multi-colored appearance (black, grey, white).
Soaking Time	Gels very quickly, in about 15 minutes.	Takes longer to gel, often 30+ minutes or overnight.
Texture (Soaked)	Retains a slight crunch in the center with a gelatinous outer layer.	Softer, with a more uniform gel consistency throughout.
Flavor	Generally bland, allowing them to take on the flavor of the liquid.	Also bland, making them highly versatile.
Omega-3s	Contains ALA, but in lower amounts than chia seeds.	Significantly higher in ALA, making them a more concentrated source of omega-3s.
Usage	Primarily consumed soaked in beverages and desserts.	Can be eaten raw or soaked; works well in both drinks and baked goods.

Potential Health Considerations

Despite their many benefits, it is important to consume basil seeds in moderation. Their high fiber content can cause digestive discomfort like bloating or diarrhea if introduced too quickly into the diet. Additionally, their rapid gel-forming ability means they should be properly soaked before consumption to prevent a choking hazard, especially for children or those with swallowing difficulties. For those on blood thinners, consulting a doctor is advisable due to the potential anti-clotting properties.

Conclusion: The Versatile Basil Seed

In summary, what we call tulsi seeds in English is most accurately described as holy basil seeds, or simply basil seeds in a broader culinary sense. Known in India as sabja or tukmaria, these nutrient-dense seeds are valued globally for their impressive fiber, antioxidant, and mineral content. Their unique ability to form a gelatinous coat when soaked makes them a popular addition to cooling drinks and desserts. Whether you're seeking digestive aid, weight management support, or a simple nutritional boost, incorporating properly soaked basil seeds into your diet is an easy and delicious way to enhance your overall well-being. For more information on using these seeds, consider recipes and health resources online.

Frequently Asked Questions

Sabja seeds are known as basil seeds or sweet basil seeds in English, and they come from the sweet basil plant, a close relative of holy basil (tulsi).

No, it is not recommended to eat tulsi or basil seeds without soaking. The seeds swell and become gelatinous, which can pose a choking risk if consumed dry.

No, they are different. Tulsi seeds are from the holy basil plant, while chia seeds come from the Salvia hispanica plant. They differ in size, gelling time, and nutritional content, with chia seeds having more omega-3s.

Drinking tulsi seed water offers several benefits, including improved digestion, hydration, potential weight management due to the high fiber content, and a cooling effect on the body.

You should soak tulsi seeds for about 15 minutes, or until they have fully swelled and developed their characteristic gel-like coating.

Yes, their high fiber content can help promote a feeling of fullness and reduce appetite, which can be beneficial for weight management when combined with a healthy diet.

Basil seeds' high fiber can help slow the absorption of sugar into the bloodstream, which may assist in regulating blood sugar levels.