Basil seeds, also known as sabja seeds or tukmaria seeds, are small, black seeds derived from the sweet basil plant (Ocimum basilicum). Unlike chia seeds, which come from a different plant, basil seeds share a similar property of swelling and forming a gel-like coating when soaked in water.

Basil seeds have been used for centuries in traditional medicine practices, particularly in Ayurveda and Chinese medicine, for their purported health benefits. They are rich in fiber, vitamins, minerals, and antioxidants, including vitamin K, iron, calcium, and magnesium.

One of the most common ways to consume basil seeds is by soaking them in water or other liquids. When soaked, they absorb water and swell up, developing a gel-like outer layer while maintaining a crunchy center. This gel-like texture makes them a popular addition to drinks and desserts, where they can add a unique texture and a subtle basil flavor.

In addition to their culinary uses, basil seeds are believed to have various health benefits, including aiding digestion, promoting hydration, and supporting weight loss. However, more research is needed to fully understand the extent of their health effects.

Overall, basil seeds are a versatile ingredient that can be incorporated into a variety of dishes and beverages to add both nutritional value and interesting texture.