Sabja seeds, indeed, are the seeds of the sweet basil plant, known botanically as Ocimum basilicum. They are often confused with chia seeds due to their similar appearance and ability to swell when soaked in water. The phenomenon you observed in that café drink is typical—it’s a transformation where these seeds become gelatinous upon soaking.
Sabja seeds have quite the reputation in the Siddha-Ayurvedic tradition for their cooling properties, which make them ideal for hot weather, as they help in pacifying the excess heat (Pitta) in the body. They also aid digestion and are valued for their ability to relieve bloating and gas, primarily by promoting a healthy balance in the digestive fire or agni. When your sister mentioned it felt good after drinking, that probably wasn’t just the placebo effect; these seeds do foster a tangible sense of lightness and relief from digestive discomfort.
Although sabja seeds should actually be soaked, not consumed raw, as the latter can be indigestible and may irritate the gut lining. Typically, soaking them for 15-20 minutes in warm water is sufficient to soften them up and make them easy to mix into beverages or desserts. Once soaked, they expand and form a translucent coating, doubling their size and acquiring that interesting texture you mentioned.
In terms of benefits, using soaked sabja seeds in your daily routine can support bowel movements by adding bulk, thus acting as a gentle laxative. They’re also hydrating because of their water retention capacity, thus adding to your fluid intake effectively. Keep in mind though, overeating can cause a drop in blood sugar levels, so moderation is important.
When sourcing sabja seeds, make sure they are fresh and meant for consumption as food-grade quality matters. Feel free to experiment by adding them to lemonade, smoothies or desserts—anything you prefer. Remember to focus on balance, making sure your use suits your individual prakriti or body type, keeping dosha influences in check.
