Sabja seeds and chia seeds, although they look quite similar, are indeed different in terms of origin, properties, and the way they are used in traditional practices. Sabja seeds, also known as sweet basil seeds, come from the plant Ocimum basilicum, commonly grown in India. They are indeed used in Ayurveda for various health benefits. Chia seeds, on the other hand, are derived from the Salvia hispanica plant, native to Central and South America.
One key difference you noticed is the texture when soaked. Sabja seeds swell and form a gel-like coating quickly and typically are used to cool the body and aid digestion. In the Siddha-Ayurvedic context, these seeds are known to balance the Pitta dosha due to their cooling nature. They are often soaked in water for about 10-15 minutes before use.
Chia seeds, comparatively, take longer to swell and are often praised for their rich omega-3 fatty acid content, making them popular in contemporary superfood lists. They can be used to regulate Vata dosha due to their nourishing properties.
For digestive issues, sabja seeds are particularly beneficial in soothing the stomach lining and alleviating acidity – you might simply soak them and add to a glass of rose water or coconut water for a simple, cooling drink.
You’re on the right track adding them to smoothies! For further flavor, you might want to try incorporating them into a traditional falooda, or use them as a topping for a fruit-based dessert. They don’t have strong flavors, so they adapt well to many dishes.
Remember, moderation is key when introducing something new into your diet. Keep listening to your body’s responses and if you have any persistent symptoms, consulting a healthcare professional is always advisable.
