East End Tukmaria (Basil Seeds) – 100 g
East End Tukmaria, also known as basil or sabja seeds, are premium-quality edible seeds widely used in South Asian and Middle Eastern beverages and desserts. They’re small, jet-black seeds that swell into a gel-like texture when soaked, offering a unique sensory experience and nutritional boost.

Ingredients
100 % basil seeds — no artificial colours, flavours, or preservatives; packed in a facility that handles nuts, sesame, grains including wheat, celery, mustard, soya, and sulphites.

Net Contents
100 g

Additives & Allergens
Free from artificial additives and preservatives. May contain traces of common allergens due to shared packing.

Flavour & Aroma
Very mild in flavour—nearly neutral—making them easy to include in both sweet and savoury dishes without altering taste.

Health Benefits
Tukmaria seeds are rich in soluble fibre, omega‑3 ALA, plant protein, calcium, magnesium, iron, and antioxidants. Regular consumption may support digestion, blood sugar control, weight management, cooling hydration, and mild antioxidant and anti-inflammatory effects.

Nutrition (approx. per 100 g)

• Protein: 14.8 g

• Fat: 13.8 g (including omega‑3s)

• Carbohydrates: 63.8 g (including 22.6 g fibre)

• Minerals: Calcium, magnesium, iron

• Energy: about 442 kcal (approximately 57 kcal per tablespoon)

Preparation and Usage
Simply soak about 1 tablespoon (approx. 10–13 g) in at least 200 ml water or beverage for 10–20 minutes until the seeds swell and develop a translucent coating. Use in falooda, iced drinks, lassi, coconut water, smoothies, salad dressings, yoghurts, puddings, cereals, or desserts. Can also be used to thicken soups and sauces or as an egg substitute in vegan baking.

Usage Tip
For hydration or cooling drinks, soak in lemonade or fruit juice; for texture, blend into puddings. One tablespoon can expand and thicken mixtures significantly.

Storage Instructions
Keep in a cool, dry place away from sunlight. Once opened, reseal tightly to maintain freshness and prevent moisture absorption.