Description

In India, Tukmariya and Sabja are actually two different names for the exact same thing: Sweet Basil seeds (Ocimum basilicum).

While “Sabja” is the most common name across India, “Tukmariya” (or Tukmaria) is the term frequently used in Gujarati, Marathi, and Persian-influenced culinary traditions.

The “Magic” of Sabja

The most unique feature of Tukmariya is that they are hy.drophilic. When placed in water:

They swell up to 10–12 times their size instantly.

They develop a translucent, jelly-like coating (mucilage).

They don’t have a taste of their own, but they provide a unique “pop” and Texture.

Tukmariya has been used in Ayurveda and Unani medicine for centuries, primarily for its “cooling” properties.

Natural Coolant: They are famous for lowering body heat. This is why they are the star ingredient in summer drinks like Falooda and Nimbu Pani.

Acidity Relief: The mucilaginous coating soothes the lining of the stomach and provides quick relief from burning sensations and acidity.

Weight Loss: Because they swell so much, they are very filling. Drinking Sabja water before a meal can significantly reduce appetite.

Blood Sugar Control: They help slow down the metabolism of carbohydrates into glucose, which is beneficial for Type 2 diabetics.

Constipation Relief: The high fiber content acts as a natural bulk laxative, helping to clear the digestive tract.