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Basil Seeds Raw Seeds
SEEDS

Basil Seeds Raw

Sabja Seeds

Product Overview

Tiny black seeds from the sweet basil plant. Forms a clear gel when soaked. Used in traditional cooling drinks and functional food preparations
180g, 250g, 500g, 1kg
100 kg
THE FULL STORY

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Complete transparency — from the soil it was grown in, to the hands that sorted it, to the bag it ships in.

About This Product

Basil seeds, widely known as sabja or tukmaria in India, come from the sweet basil plant grown in Tamil Nadu, Karnataka, and Andhra Pradesh. They have been used in traditional Indian and Middle Eastern beverages and Ayurvedic preparations for centuries. The seeds are tiny, black, and oval, similar in size to sesame seeds. They are harvested when the basil plant has fully dried, threshed, and the seeds are separated from the plant material. The seeds are then cleaned, sun-dried, and hand-sorted. No chemical treatment, no polishing, and no preservative is applied. When soaked in water for fifteen to twenty minutes, they expand significantly and develop a clear, jelly-like coating, a property that makes them widely used in drinks, desserts, and functional food formulations.

Colour

Tiny black oval seeds, uniform dark colour throughout

Texture

Hard when dry, forms a clear jelly coating when soaked in water

Aroma

Very faint, clean herbal note, almost neutral when dry

Natural Qualities

Forms a natural gel coating when soaked. Useful in drinks and desserts
Rich in dietary fibre. Both soluble and insoluble
Good source of iron, calcium, and magnesium
Naturally cooling property, traditional summer drink ingredient
Naturally gluten-free seed
No chemical treatment or preservatives applied
TRANSPARENCY YOU CAN TRUST

How It's Grown & Processed

Farming Method

Sweet basil grows on well-drained loamy and red soil in Tamil Nadu, Karnataka, and Andhra Pradesh. Rain-fed cultivation with minimal irrigation. Seeds are harvested after the plant dries fully at the end of the growing season.

Processing Method

Dried basil plant threshed → seeds separated from plant material → cleaned through sieves → sun-dried on open platforms → hand-sorted to remove debris and plant fragments → moisture tested → packed in sealed pouches.
Process Step Dried basil plant threshed to separate seeds
Process Step Seeds sieved and sun-dried on open platforms
Process Step Hand-sorted and sealed in moisture-protected pouches

Shelf Life

9 months from date of packing

Storage Advice

Store in a cool, dry airtight container away from moisture. Sabja seeds stay fresh for a long time when sealed. Once opened, use within 6 months. Always soak in clean water for 15–20 minutes before consuming.
Naturally Grown

Naturally Grown

Zero synthetic inputs

Sun-Dried

Sun-Dried

Traditional methods only

Hand-Sorted

Hand-Sorted

Every single batch

Traceable

Traceable

Farm to your door

No Preservatives

No Preservatives

Clean label assured

No Chemicals

No Chemicals

Pure natural processing

Traditional Uses

This product has been used for generations:

Soaked sabja in rose milk and falooda as a traditional drink
Added to nimbu pani and sharbat as a cooling summer drink
Used in basil seed puddings and dessert preparations
Added to functional beverages and health drink formulations
Used in Ayurvedic preparations for digestive and cooling benefits

Best Suited For

Ideal for the following buyers:

Beverage and functional drink wholesale distributors
Supermarket health food sections
Ayurvedic and wellness centre operators
Online specialty food platforms
International sabja seed importers
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