Basil seeds, known as Tulsi Naz-bu , Sabja seeds or Tukhmaria in the Indian subcontinent, are seeds that are black in color and become soft and gelatinous when soaked in water. A very good source of vitamins and minerals, such as Iron, Calcium, and magnesium, and contain a great amount of dietary fiber which prevents weight gain and aids in digestion. Basil seeds can be used in smoothies, shakes, and drinks to add thickness. Globally they are used by many cultures in lemonades, lassi, yogurt, and breakfast cereals. Basil seeds are also used in baked products, pudding, salad dressing, and pancakes. The fibrous, pectin-rich gum from basil seeds could be a valuable ingredient in the food industry, as it’s flavorless and can help thicken and stabilize mixtures like icecream. Basil seed gum can also stabilize salad dressing, low-fat whipped cream, and jellies, as well as serve as a fat replacement in yogurt and mayonnaise A popular desi cold dessert is falooda, made with basil seeds, rose-flavored syrup, and milk. Some versions add ice cream, noodles, or fruit. Basil seeds are a little larger than chia seeds but have a similar nutritional profile. Chia seeds and basil seeds swell and form a gel when soaked. However, basil seeds swell quicker and to a larger size than chia seeds. Both seeds have a bland flavor, so they can be used in many of the same recipes like smoothies and baked goods. Chia seeds can also be eaten dry for example, sprinkled on a salad while basil seeds typically aren’t eaten dry, as they’re hard to chew. Basil seeds are always used after soaked in water. To soak basil seeds, add 250 ml or 1 cup of water per 1 tablespoon (13 grams ) of basil seeds. Let the seeds soak for about 15 minutes. As the seeds swell, they approximately triple in size.