Basil seeds, also known as sabja seeds or tukmaria seeds, are small, black, oval-shaped seeds harvested from the Ocimum species, including Ocimum basilicum and Ocimum tenuiflorum (Ocimum sanctum). Widely used in culinary, health, and beverage applications, these seeds are prized for their mild nutty flavor and unique ability to swell and form a gel-like texture when soaked in water for approximately 15 minutes. Ideal for food manufacturers, beverage companies, and health-focused product developers, basil seeds add natural texture, provide hydration benefits, and contribute to digestive health due to their high fiber content. Their versatility extends to smoothies, desserts, drinks, and medicinal formulations, making them a valuable ingredient in B2B markets focused on natural and functional foods. These seeds are sourced with stringent quality controls ensuring purity, optimal germination potential, and free from contaminants, offering businesses an ingredient that meets high safety and quality standards.
Key Features
| Features | Description |
|---|---|
| Seed Type | Basil Seeds (Sabja/Tukmaria) |
| Species | Ocimum basilicum, Ocimum tenuiflorum (Ocimum sanctum) |
| Color and Shape | Small, black, oval-shaped seeds |
| Texture When Soaked | Forms a gel-like mass within 15 minutes |
| Flavor Profile | Mild nutty flavor |
| Common Uses | Food, beverages, desserts, health supplements |
| Nutritional Benefits | High fibre content, aids digestion, hydration support |
| Packaging | Bulk packaging options available for B2B buyers |
| Quality Assurance | Purity tested, contaminant free, high germination capacity |
| Attributes | Description |
|---|---|
| Botanical Names | Ocimum basilicum, Ocimum tenuiflorum |
| Seed Size | Approximately 1-2 mm in length |
| Moisture Content | Below 10% for storage stability |
| Storage Conditions | Cool, dry place away from direct sunlight |
| Shelf Life | 12 to 18 months under proper storage |
| Origin | India (varies by batch) |
| Physical Appearance | Uniform small black seeds with smooth surface |
| Allergen Information | Generally allergen-free, suitable for most dietary requirements |
| Soaking Time | Approximately 15 minutes to form gel |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
The basil seeds require approximately 15 minutes of soaking in water to swell up and form the characteristic gel-like mass crucial for culinary and beverage applications.
The seeds are sourced from both Ocimum basilicum and Ocimum tenuiflorum species. Both types swell into gel when soaked and have similar applications, though Ocimum tenuiflorum (holy basil) seeds may be preferred in health supplement formulations.
Quality parameters include purity testing to ensure no foreign materials, moisture content under 10% for shelf stability, contaminant-free certification, and high germination capability to guarantee freshness.
Yes, the basil seeds are ideal for beverage manufacturing as they provide texture and nutritional benefits after soaking. They can be incorporated into juices, smoothies, and functional drinks.
Bulk packaging solutions such as food-grade sacks or moisture-proof bags are available to cater to various business needs, ensuring safe transport and long shelf life.
Basil seeds are small, black, oval-shaped seeds with a mild nutty flavor. They are also known as sabja seeds and tukmaria seeds. When soaked in water, they swell and form a gel-like mass.
Basil seed (Ocimum basilicum or Ocimum tenuiflorum, aka Ocimum sanctum) is the general term used to refer to the seeds of a few species of herb plants (basil). Generally, these seeds are small, black with a mild, nutty flavor and gel-like texture when soaked in water for 15 minutes.
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Koduvally , India
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