Sabja Vithai | சப்ஜா விதை

🌿 What is Sabja Vithai?

Sabja Vithai refers to the seeds of the Sabja plant, known botanically as Ocimum basilicum (var. sweet basil). These seeds, also called Tukmaria, Falooda seeds, or Basil seeds, are widely used in traditional Siddha, Ayurveda, and Unani medicine systems for their cooling, digestive, and detoxifying properties. Rich in fiber, antioxidants, and plant compounds, Sabja seeds are commonly used to relieve acidity, promote weight management, and support skin and gut health. They swell up in water, forming a gelatinous coating, making them popular in summer drinks and desserts.

🌱 Description of the Sabja Plant

Botanical Name: Ocimum basilicum
Family: Lamiaceae
Plant Type: Aromatic annual herb
Stem: Soft, green to purple, square-shaped stems
Leaves: Opposite, ovate, fragrant green leaves
Flowers: Small, white or purple, arranged in terminal spikes
Fruits: Tiny, dry capsules containing small black seeds
Seeds: Small, oval, black, glossy; swell in water to form jelly-like coating
Odor: Sweet, clove-like fragrance (especially from leaves)

🌍 Habitat of Sabja Vithai

Sabja (basil) thrives in warm, tropical and subtropical climates. It grows well in well-drained, nutrient-rich soils and is commonly cultivated in home gardens, herbal farms, and temple gardens across Tamil Nadu and India. Seeds are harvested when the flowers mature and dry, then cleaned and sun-dried for storage.

🌟 Medicinal Properties of Sabja Vithai

Digestive Aid: Soothes acidity, bloating, and constipation
Cooling Agent: Traditionally used to reduce body heat
Detoxifier: Supports natural cleansing of the digestive tract
Weight Management: Helps create satiety and reduce appetite
Skin Health: Soothes skin eruptions and improves hydration
Blood Sugar Regulation: Slows down sugar absorption
Antioxidant: Contains polyphenols that protect against oxidative stress
Anti-inflammatory: Traditionally used in inflammatory bowel and urinary conditions

🧪 Active Compounds in Sabja Vithai

Mucilage: Gel-forming fiber that aids digestion and bowel regularity
Flavonoids: Antioxidant and anti-inflammatory
Phenolic Compounds: Support immune function and detoxification
Essential Fatty Acids: Omega-3 (ALA) for heart and brain health
Iron, Magnesium, Calcium: Essential minerals for metabolism and bones
Pectin: Prebiotic fiber that supports gut flora
Tannins: Astringent properties beneficial for diarrhea and skin health

🍵 Usage and Dosage

⚠️ Use under the guidance of a qualified herbal or Siddha practitioner.

Cooling Drink / Summer Detox:
Soak 1 tsp Sabja Vithai in 1 cup of water for 10–15 minutes until gelatinous.
Add to lemon juice, nannari syrup, or buttermilk.
Consume once daily in hot weather.

Acidity & Digestive Relief:
Soak ½ tsp seeds in water and drink 30 mins before meals.
Duration: 7–10 days or as advised.

Weight & Appetite Support:
Consume soaked Sabja seeds in warm water or herbal tea before meals.
Use 1 tsp per serving, up to twice daily.

Skin Cooling & Detox Remedy:
Mix soaked seeds in aloe vera juice or rose water.
Take on an empty stomach early in the morning.

⚠️ Precautions

Always soak seeds before use to prevent choking hazard.
Not recommended for infants or pregnant women without medical supervision.
May lower blood sugar—caution for diabetics on medication.
Avoid excess use; may cause loose stools or bloating in sensitive individuals.
Ensure seeds are clean, dry, and mold-free before use.

📦 Storage

Store in a cool, dry, airtight glass or metal container.
Keep away from direct sunlight and moisture.
Shelf life: 8–12 months if stored properly.

🌿 Organic and Ethical Considerations

Choose organically grown basil to avoid pesticide residues.
Harvest only fully matured seed heads for potent seeds.
Sun-dry and clean thoroughly before storage.
Support local organic herb growers and sustainable farming practices.

English: Basil Seeds / Sweet Basil Seeds / Tukmaria / Falooda Seeds

Tamil: சப்ஜா விதை (Sabja Vithai)

Sanskrit: तुलसी बीज (Tulasi Beeja)

Hindi: सब्जा बीज / तुलसी के बीज (Sabja Beej / Tulsi ke Beej)

Malayalam: സബ്ജ വിത്ത് (Sabja Vithu)

Telugu: సబ్జా గింజలు (Sabja Ginjalu)

Kannada: ಸಬ್ಜ ಬೀಜಗಳು (Sabja Beeja)

Marathi: सब्जा बियाणे (Sabja Biyāṇe)

Gujarati: તુકમરિયા બીજ (Tukmaria Beej)

Urdu: تخم ریحان (Tukhm-e-Reehan)

Arabic: بذور الريحان (Buthoor Al-Rayhan)

🧾 Nutritional Facts, Info & Dosage

🔬 Nutritional Profile (Per 100g of Dried Sabja Seeds)

(Approximate values)

Calories: 480 kcal
Protein: 20–22 g

Fat: 25–30 g

Omega-3 (ALA): 10–13 g
Omega-6: 6–7 g

Carbohydrates: 40–42 g

Dietary Fiber: 35–40 g
Calcium: 400–500 mg
Iron: 15–20 mg
Magnesium: 300–400 mg
Zinc: 4–5 mg
Potassium: 1000–1200 mg
Vitamin K: Trace
Antioxidants: Polyphenols, flavonoids
These seeds are nutrient-dense, especially rich in dietary fiber, essential fatty acids, and trace minerals, making them ideal for holistic wellness and detox routines.

🥄 Dosage & Daily Use Recommendations

⚠️ Always soak Sabja seeds in clean water before consumption to avoid choking risk.

General Wellness & Cooling Drink:
Soak 1 tsp seeds in water for 10–15 minutes until gelatinous.
Mix with lemon juice, nannari syrup, rose milk, or buttermilk.
✅ Use once daily, especially during summer.
For Acidity or Bloating:
Soak ½ tsp seeds and consume 30 minutes before meals.
📆 Duration: 7–10 days or as needed.
For Weight Management & Satiety:
Add 1 tsp soaked seeds to warm water or herbal teas before meals.
🔁 Use up to 2 times daily.
For Skin Detox & Hydration:
Mix soaked Sabja in aloe vera juice or tender coconut water.
Take on an empty stomach in the morning.
Children (above 5 years):
Use ½ tsp soaked seeds in falooda or fruit juice, under supervision.

🍽️ How To Consume, Use & Store

✅ How To Consume / Use

⚠️ Sabja seeds must always be soaked before consumption. Dry seeds can swell in the throat and pose a choking hazard if taken raw.

Soaking Method:
Add 1 teaspoon of Sabja Vithai to a glass of water.
Let it soak for 10–15 minutes until it forms a soft, jelly-like coating.
Strain and use in drinks, desserts, or medicinal preparations.

🍹 Popular Ways to Consume:

Cooling Summer Drink: Mix soaked seeds in lemon juice, rose milk, or nannari syrup.
Falooda & Desserts: Add to falooda, milkshakes, fruit salads, or kulfi for texture and digestive benefit.
Herbal Detox Water: Soak Sabja in warm water and combine with aloe vera, honey, or tulsi juice.
Weight Support: Take soaked seeds 20–30 minutes before meals to promote satiety.
Digestive Relief: Add to buttermilk or jeera water to relieve bloating and acidity.

🫙 How To Store Sabja Vithai

Store dry, unsoaked seeds in an airtight container (preferably glass or stainless steel).
Keep in a cool, dry place, away from moisture, heat, and direct sunlight.
Do not store soaked seeds for more than 12–24 hours; always refrigerate if not used immediately.
Avoid contamination by using a dry spoon to handle the seeds.

📆 Shelf Life

Dry seeds last 8–12 months when stored properly.
Discard seeds if they develop an unusual smell, mold, or discoloration.

⚠️ Caution, Tips & Harvesting

⚠️ Precautions & Safety Tips

Never consume Sabja seeds dry – they can expand in the throat and may cause choking, especially in children and elderly.
Always soak seeds fully in water before use (10–15 minutes minimum).
Not suitable for infants under 2 years or pregnant women without medical supervision.
Those with low blood pressure, diabetes, or digestive sensitivities should consult a practitioner before regular use.
Overconsumption may cause bloating, loose stools, or abdominal discomfort.
Ensure seeds are free from mold, dust, or chemical residues before consumption.

🌿 Traditional Tips

Soaked Sabja can be added to rose milk, lemon juice, or buttermilk for a natural body coolant in peak summer.
For fasting days, Sabja is used with honey and tender coconut water for sustained energy.
Add a pinch of dry ginger powder or cardamom with soaked seeds for enhanced digestion.
Combine Sabja with aloe vera juice or amla extract in the morning for a gentle detox routine.

🌾 Harvesting & Processing

Sabja seeds are harvested from the fully matured flower spikes of Ocimum basilicum (sweet basil).
The flowering plant is allowed to fully dry; seeds are then collected by shaking or threshing the dry inflorescences.
Seeds are sun-dried thoroughly to remove moisture and prevent fungal growth.
After drying, they are cleaned, sieved, and stored in airtight containers.
Best harvested in late summer to early monsoon, depending on regional climate.

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Quantity	50grams, 100grams, 200grams, 400grams, 1kg

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