Most people use Basil leaves to flavour food, but the seeds are also equally potent as a spice. These are most popularly used in South East and Central Asian cooking for flavouring desserts, and light snacks. Just freshly grind into a powder, or add to the start of the cooking process to enjoy a complex herbal and floral flavour.
Basil Seeds Cooking Notes
Cuisine... Indonesian, Vietnamese, Pakistani
Food Pairings... Drinks, desserts, Falooda, sherbets, salads, stews, stir fries
Flavour / Tastes Like... Floral, Anise, Cloves, Nutty
Serving size... 0.5 gram
Directions for use... Use spice directly, no need to grind. Optional tip: Pound first for 10-20 seconds in pestle and mortar to release more flavour before cooking.
Basil Seeds Technical Notes
Quality*... Black, Polished, Grade A
Industry Knowledge... Basil is now known around the world, and is possibly the most popularly used herb. However, possibly unknown to most people, Basil originated in India, where it has been cultivated for over 5000 years. It has also been culativated in Pakistan for a similarly long time, where the plant grows in sweeter varieties. The herb now plays a crucial role in Italian cuisine, and is also extremely popular in Thai, Indonesia, Vietnamese, Taiwanese cuisines. It's also used extensively in other countries lying in the Pacific Ocean. Basil Seeds however, are less well known. These black tear-dropped seeds impart a flavour very similar to Anise. At the same time, they taste slightly floral - similar to certain coffees. All Basils are not created alike, as they have different essential oils within. Our basil seeds from Pakistan have hints of essential oils which also taste sweet, similar to Cloves. These seeds taste more pleasant than their Indian counterparts, which are sometimes too strong to digest. In Asian cuisine, Basil seeds are often soaked in water. When soaked, they become gelatinous, and are often used to flavour drinks and desserts such as Falooda and Sherbet.Learn more about Basil.
Also known as... Ocimum basilicum LSABJA SEEDS, TUKMARIA, SBZA, SUBZA, TAKMARIA, TUKHAMARIA, FALOODA, SEILASH, H