is sabja and chia same - #39376
I am really confused about something with these seeds I've been hearing about. I started using chia seeds recently, and then a friend mentioned sabja seeds, saying they’re super healthy too. But, are sabja and chia same? Like, do they even have the same benefits? Occasionally, I mix them in my smoothies, and I thought they were interchangeable or whatever. I've read they both help with digestion and that they’re supposed to be good sources of omega-3s, but... I'm not sure if I'm even using it correctly. Last week, I tried to make a drink with sabja seeds after seeing a recipe online, and they became this weird jelly-like thing when soaked. That was kinda gross, honestly. I thought I messed up at first! My family thinks I'm going overboard with these health trends, but I just want to feel good! Sometimes I wonder if there’s a difference between sabja and chia? Like, could I be missing out on something by mixing them up? Should I focus on one over the other for best results? Help!
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Doctors' responses
Sabja seeds and chia seeds are often confused due to their similar appearance and health benefits, but they’re not the same. Sabja seeds, also known as basil seeds or tukmaria, come from the sweet basil plant (Ocimum basilicum). Chia seeds, on the other hand, come from the Salvia hispanica plant. While both seeds are known for their nutritional benefits, they have distinct characteristics.
Sabja seeds swell and form a gelatinous outer layer almost immediately when soaked in water, which can seem unusual at first. However, this gelatinous quality is actually beneficial for digestion. It acts as a natural cooling agent, and is often used in Ayurveda to balance the Pitta dosha, which governs heat and metabolism, especially in hot weather. Sabja seeds aid in digestion by soothing the stomach lining and help relieve constipation, thanks to their high fiber content.
Chia seeds absorb more liquid compared to sabja seeds, and they also develop a gel-like consistency upon soaking, albeit taking longer. They are an excellent source of omega-3 fatty acids, which support heart health and can be beneficial for Kapha dosha imbalances by providing the kind of lightness and stimulation needed to counteract Kapha’s damp and sluggish qualities.
Given their distinct properties, both seeds can be beneficial, but depending on your body constitution (prakriti) and specific health goals, you may choose one over the other. If you’re looking for a cooling effect and digestive aid in a hotter climate, sabja might be preferable. However, for a richer source of omega-3 fatty acids and more enduring energy, chia could be more suitable.
You can continue using them both, but it might be worth distributing their use based on what you hoped to achieve. Incorporating them into smoothies, shakes, or sprinkled on salads can be a great way to enjoy their benefits. However, moderation is key, as overconsumption may lead to digestive discomfort.
For clarity when using sabja seeds, soaking them in water until they form the gel ensures they’re ready for consumption. If the consistency is off-putting, consider blending them into juices or mixing them with lemon water before consumption. That way, you maintain the cooling Pitta-balancing benefits without an overwhelming texture. Adjust based on how you feel after using each, always being open to observing how your body responds and optimizing your use accordingly.

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