are sabja and chia seeds same - #37256
I am really confused about sabja and chia seeds. I've been seeing all this stuff online about how they're like superfoods and wanted to add them to my diet. But here's the thing... last week, I bought what I thought were chia seeds at this health store. Turns out, after reading all the labels and doing some research, I think they might be sabja seeds instead?? Are sabja and chia seeds same or what? I’ve noticed that the ones I got have a slightly different texture when soaked, like one’s more jelly-like than the other. My friend mentioned that sabja seeds are used in Ayurvedic practices and that they're supposed to help with some digestion issues I've been having lately, but I’m not sure if they work in the same way as chia seeds. Also, is there any specific way to prepare them or use them? I've just been adding them to my smoothies, but maybe I'm missing something cooler that would make them taste even better or be more effective? Ugh, just really want to make sure I’m using the right seeds for my health. If anyone can clarify how sabja and chia seeds are same or different and how best to use them, that would be super helpful!! Thanks!
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Doctors’ responses
Sabja seeds and chia seeds are often confused, but they are distinct. Let’s clarify the differences. Sabja seeds, also known as basil seeds, originate from the sweet basil plant (Ocimum basilicum), commonly used in Ayurveda to cool the body and assist digestion. Chia seeds originate from Salvia hispanica, a plant native to Central America, and are popular in Western diets for their omega-3 content, fiber, and protein.
In terms of texture, you’ve noticed a key difference: when soaked, sabja seeds develop a more immediate and thicker gelatinous texture compared to chia seeds, which take longer to transform. This property makes sabja seeds a favorite in cooling drinks and Ayurvedic remedies, particularly in conditions of excess pitta where they can aid in digestion, reduce body heat and aid in bowel movements. With chia seeds, their longer absorbency process makes them excellent for slow-release energy and hydration.
For preparation, sabja seeds require a short soak - about 10-15 minutes in water - before they’re ready to use. They pair well with cold beverages like lemonade or rose water, enhancing their cooling properties. On the other hand, chia seeds are more versatile in their usage, typically soaked longer, around 30 minutes or more, to create chia pudding or added directly to yogurt, smoothies, or baked goods for added texture and nutrients.
While both seeds offer dietary fiber, aiding digestion, their uses differ slightly within an Ayurvedic context. If your primary goal is digestive support, sabja seeds can be more effective for reducing bloating and acidity swiftly. For broader nutritional benefits, chia seeds can be a great ally.
As you’re incorporating these seeds into your routine, balance is essential. Ensure you’re consuming adequate water, especially with fiber-rich foods to keep digestion smooth. Experiment with adding sabja seeds to some cooling desserts or drinks for a refreshing twist, and continue with your smoothies using chia seeds for sustained energy.

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