Tukmalanga (Basil Seeds) – Tiny Seeds for Cooling & Digestive Wellness

Tukmalanga, also known as Basil Seeds (Ocimum basilicum var. minimum), are tiny, highly nutritious seeds that swell and bloom when soaked in water. Completely natural and chemical-free, they are widely used in traditional Indian beverages, desserts, and health drinks. Their unique gelatinous texture makes them a popular ingredient in refreshing summer drinks like sherbets, falooda, and cooling beverages.

Origin & History

Basil seeds have been cultivated for centuries in India and Asia for their culinary and medicinal properties. Traditionally, they were used in Ayurvedic remedies to cool the body, aid digestion, and promote overall wellness. Over time, they became an essential ingredient in summer drinks, desserts, and health tonics.

Culinary Uses of Tukmalanga

• Added to sherbets, falooda, and refreshing summer drinks.
• Used in desserts like puddings, yogurt, and sweet beverages.
• Soaked in water or milk to create a gelatinous texture in recipes.
• Included in health drinks and smoothies for a nutrient boost.

Health Benefits of Tukmalanga

• Supports digestion and alleviates acidity.
• Helps in cooling the body naturally during hot weather.
• Rich in fiber, antioxidants, vitamins, and minerals.
• Aids hydration and overall wellness.
• Promotes metabolism and digestive comfort.

How to Store Tukmalanga

Store basil seeds in a cool, dry, airtight container away from moisture and direct sunlight. Proper storage ensures freshness and maintains their swelling properties for up to 12 months.

Conclusion

Tukmalanga (Basil Seeds) is a tiny but powerful ingredient that combines cooling, digestive, and nutritional benefits. Incorporating them into beverages, desserts, or health drinks enriches both flavor and wellness, making them an essential ingredient in traditional and modern kitchens.