An everyday pantry choice

Sabja, also called basil seeds, develops a gel-like outer layer after soaking and is traditionally added to cooling drinks and desserts.

Taste profile

Very mild, with texture rather than strong flavour; it readily takes on the taste of the surrounding drink.

Ideas to try

• Add soaked seeds to falooda and milk drinks
• Mix into lemonade, sharbat or fruit beverages
• Use as a textured topping for selected desserts

Helpful preparation note

Always soak before serving in drinks: cover generously with water, wait until the translucent gel develops, then strain if necessary. Do not confuse sabja with chia; they behave differently.

Care instructions

Keep the dry seeds airtight and free from moisture. Prepare only the soaked amount needed and refrigerate leftovers promptly in a clean covered container.

Product note

Natural ingredients may vary slightly in colour, shape, texture and aroma from one batch to another. Refer to the delivered pack for current net quantity, ingredients, allergens and statutory information. The preparation ideas above are suggestions and can be adjusted to suit your recipe.