Basil Seeds

Basil (Ocimum basilicum) also called great basil, Saint-Joseph's-wort or Sabja Seeds, is a culinary herb of the family Lamiaceae (mints). It is also called the "king of herbs" and the "royal herb". Basil seeds play a major role in some Southeast Asian cuisines.They are very popular in India, Taiwan and Indonesia, among other areas. Basil Seeds are originally native to India and other tropical regions of Asia. It has been cultivated for more than 5.000 years. 

The black and tear-shaped seeds that many confuse with chia seeds are rich in proteins, carbs, and essential fats and are packed with a good deal of fiber. Interestingly, these seeds of the basil plant contain no calories. Basil seeds are rich in antioxidants, help in controlling diabetes and is also good for your skin.

Basil seeds are most nutritious when soaked in water and consumed. They begin to swell at the touch of water, with a translucent white film coating each black seed, and they become twice their size. You can soak about two teaspoons of seeds in one cup of warm water for about 15 minutes. Warm water causes the seeds to fully swell up releasing antioxidants and beneficial digestive enzymes. These fragrant seeds do not really have a distinct taste and can be added to a variety of dishes for a nutrition boost. They are great as a garnish for drinks and desserts. Blended in a lemonade or sprinkled over kulfi, they impart their own fresh and grassy touch. You can munch on these seeds as a low-calorie snacking alternative. Add it to pastas or soups for a crunchy feel.