Sabja and chia seeds are not the same, though they share some similarities in appearance and use. Sabja seeds, also known as basil seeds or tukmaria, come from the sweet basil plant (Ocimum basilicum), commonly used in South Asian drinks like falooda. In contrast, chia seeds come from the Salvia hispanica plant, native to Mexico and Central America. While both swell when soaked, they’re distinct in origin and some nutritional aspects.
Nutritionally, chia seeds are particularly rich in omega-3 fatty acids, which gives them a heart health benefit that sabja seeds don’t exactly match gram-for-gram. Chia seeds also contain more dietary fiber, which can support digestion and help balance Vata dosha. Meanwhile, sabja seeds are high in antioxidants and have cooling properties, making them great for pacifying excess Pitta dosha. They help maintain a steady digestive Agni (digestive fire), which can be very beneficial in hot climates or seasons.
For practical usage, consider your specific health goals and Dosha needs. If your aim involves heart health and fiber, chia may work best. If it’s about cooling down and aiding digestion, sabja would be your go-to. Try integrating sabja seeds in your summer drinks for added refreshment and chia seeds in smoothies or breakfast bowls for a nutritious start to the day. If you’re dealing with specific health concerns, make sure to consult a healthcare professional before making any significant dietary changes.
