Sweet basil seeds are just what the doctor ordered for the scorching heat that’s wearing Mumbai down. Experts decode its benefits and how to make sabja a part of your diet
Long before chia seed pudding became cool, sabja or sweet basil seeds were the summer favourite. Bubbling up in fruity faloodas and refreshing sherbets, the little black seeds have long been a part of the arsenal to battle scorching heat in India and Southeast Asia, shares Dr Nidhika Bahl, an integrative nutritionist and the founder of Health Talk World. “Sabja seeds have a cooling effect. They are known to lower body heat and soothe the stomach,” she says.
Seed of life
A powerhouse of nutrients, sabja seeds, Dr Bahl adds, are packed with health benefits:
- They are a good source of minerals like iron, calcium, and magnesium. They also contain soluble fibre, which can promote gut health, blood sugar control, healthy cholesterol levels and appetite control.
- The seeds help reduce flatulence, cramping and indigestion. They’re rich in plant compounds, including flavonoids, which provide antioxidant, anti-inflammatory, antibacterial, and anti-cancer benefits.
- Sabja seeds are a great plant source of Omega-3 fats, making them good for skin and hair.
Sabja pudina buttermilk
Ingredients
- 2 tbsp sabja seeds
- 1 cup curd
- 2 sprigs pudina
- 1 small green chilli
- 1-inch ginger
- ½ tsp cumin seeds (toasted and ground)
- 3 ice cubes
- Salt as per taste
Method
Soak the sabja seeds in warm water for 15 to 20 minutes. Meanwhile, prepare the buttermilk. Churn the curd in a blender with green chilli, pudina leaves, ginger, salt and ice cubes for about a minute. Pour the mixture into a big bowl and mix in the cumin powder. Now, add the soaked sabja and mix well. Add half a glass of water or as needed to get the desired consistency.
