Basil seeds are a versatile ingredient that is gaining popularity in many cuisines due to its unique texture and nutritional benefits. In this blog post, we’ll explore everything you need to know about them, including their origin, how to cook with them and accessible alternatives.
About Basil Seeds (Tokmarya)
Basil seeds, also known as tokmarya (in Kreol) and sabja (Hindi), come from the basil plant (Ocimum basilicum), which is native to Southeast Asia and Central Africa. Actually, these seeds have played a role in Ayurvedic and Chinese medicine for centuries due to their medicinal properties. Indeed, the seeds may aid digestion and reduce inflammation.
In recent years, they have become popular in cooking due to their ability to absorb liquid and expand in size, similar to chia seeds.
How Tokmarya Is Made
Tokmarya seeds derive from the basil plant, which has small white flowers that eventually turn into seeds. To extract tokmarya, you harvest the seeds from the plant and allow them to dry.
Presently, there are several popular brands of basil seeds available, including Jiva Organics and Terrasoul Superfoods.
Prepping Tips
Without a doubt, sabja seeds are incredibly versatile and can be used in a variety of dishes. To prepare them, soak them in water for at least 15 minutes until they expand and become gelatinous. Then, you can add them to drinks (such as Alouda), desserts or even savoury dishes like curries and stir-fries.
As a matter of fact, tokmarya seeds have a mild flavour, so they won’t overpower the dish but will add a unique texture.
Favourite Recipes
Here are some of our favourite recipes using tokmarya.
Alouda Glase
