Sabja seeds, also called tukmariya or basil seeds, are the small black seeds of the sweet basil plant. Soaked in water for a few minutes, each one swells into a soft, jelly-coated bead, and that is what you find in falooda, sharbat and summer nimbu pani.
They are often confused with chia seeds, and plenty of people buy one thinking it is the other. The two are used in similar ways but are not the same seed, so here is how to tell them apart and how to use sabja properly.
What sabja or tukmariya actually is
Sabja comes from sweet basil, the kind of basil used in cooking, not from tulsi (holy basil) grown in courtyards and temples. It has different names across India: sabja in much of the south and west, tukmariya or tukmaria in the north and in Gujarat, and simply basil seeds on English packs.
The dry seed is tiny, jet black and slightly teardrop-shaped. It has almost no taste of its own, and that is the point: it takes on the flavour of whatever it is soaked in, and adds a soft, slippery texture to drinks and desserts.
At our counter we sell Sabja Seeds in 100 g and 250 g packs. A spoonful goes a long way, so a 100 g pack lasts a household a good while.
Sabja vs chia seeds
Both seeds form a gel in liquid, which is why they are mixed up. The differences matter once you start cooking with them.
| Sabja (tukmariya) | Chia | |
|---|---|---|
| Plant | Sweet basil | A plant from the sage family, native to Mexico and Central America |
| Look | Small, jet black, teardrop-shaped | Oval, speckled grey, black and white |
| Soaking time | About 10–15 minutes | About 20–30 minutes, longer for pudding |
| Texture when soaked | Crunchy black centre inside a clear, jelly-like coat | Softer, thicker gel that clumps together |
| Eaten dry? | No, always soaked first | Often sprinkled dry on food |
| Typical Indian use | Falooda, sharbat, nimbu pani, kulfi | Smoothies, overnight oats, chia pudding |
If a recipe says chia and you only have sabja, it will usually work in a drink but not in a thick pudding. Going the other way, Chia Seeds will thicken a falooda more than you may want.
On nutrition, chia is the better documented of the two: about 34 g of fibre and about 17 g of protein per 100 g. Sabja is less studied in standard nutrition tables, so we will not quote figures for it. Both are eaten a spoonful at a time, so what a spoonful adds is modest.
How to soak sabja seeds
- Measure: 1 teaspoon of sabja to about 1 cup (200–250 ml) of water. They swell a great deal, so do not use more.
- Stir straight away. If you leave them alone, they clump into a lump at the bottom of the glass.
- Wait 10 to 15 minutes, stirring once more in between. They are ready when every seed has a clear, jelly-like coat around it.
- Drain or use as it is. For sharbat, use the whole glass. For falooda, drain the extra water and spoon in the seeds.
Use plain water at room temperature. Soaking them in milk works, but it takes longer. Soaked sabja keeps in the fridge for a day or two in a covered bowl.
Do not eat sabja dry or half-soaked. The seeds swell after you swallow them, so give them the full soak. For small children, stir the soaked seeds well into the drink instead of serving them in a lump. If you are pregnant, have diabetes or any other condition, ask your doctor before making them a daily habit.
How to use sabja: falooda, sharbat and nimbu pani
- Falooda: a layer of soaked sabja at the bottom of the glass, then rose syrup, falooda sev, chilled milk and a scoop of kulfi or ice cream. Finish with chopped Pista Katran. Our note on pista kernels, katran and pishori explains why katran is the right cut for topping.
- Sharbat: a spoonful of soaked seeds in rose, khus or kokum sharbat. Across India, sabja is traditionally added to summer drinks and thought of as cooling.
- Nimbu pani: lemon, a little sugar or jaggery, a pinch of salt and a teaspoon of soaked sabja. Stir well before serving.
- Milkshakes and lassi: stir the seeds in at the end for texture.
- Coconut water or plain lemonade: for anyone who wants the texture without the sweetness.
How to store sabja seeds
Dry sabja keeps well. Store it in an airtight jar in a cool, dry cupboard, and always use a dry spoon, because any moisture in the jar makes the seeds stick together. Stored this way, dry seeds stay good for months.
If you use several seeds, keep each in its own jar and label it. Sabja, chia and Flax Seeds are easy to confuse in an unlabelled jar. Everything we keep is on our seeds shelf.
Questions people ask
Is tukmariya the same as sabja?
Yes. Tukmariya, sabja and basil seeds are three names for the same seed of the sweet basil plant.
Are sabja seeds and chia seeds the same?
No. They come from different plants, look different and behave differently when soaked. Sabja swells faster and is always soaked before eating.
How long should sabja seeds be soaked?
About 10 to 15 minutes in water, at about 1 teaspoon to a cup. They are ready when each seed has a clear jelly coat.
Can I eat sabja seeds every day?
Many families add a teaspoon to a drink in summer. If you have a health condition, are pregnant or take regular medicine, ask your doctor first.
Written at our counter, where these questions get asked every week.
