Why am I so captivated by the idea of drinking tasteless, slippery, crunchy-kerneled seeds? Because subja seeds sound like fun. I first learned of them by browsing The Indian Spice Kitchen, where Monisha Bharadwaj describes them, but Osimum basilicum seeds seem impossible to find.
I made a special trip to Seattle's Uwajimaya to track them down, but came up empty. I stopped at Market Spice at Pike Street, where they hadn't heard of them (but they suggested another shop down the street). I went into Souk, where the gentleman understood what I was looking for only after I described it; he knew the seeds by a different name, which he couldn't remember, and said his sister gets them at a shop (the name not in his memory) on Roosevelt Avenue. But I was out of time in the city and couldn't follow up. (But before I took more than a few steps out Souk's door, the proprietor called me back in, because he had asked his arriving friend what those seeds were called. Tukmaria, he said. Tukmaria.)
I'll try falooda and raat ki rani one day, but as my online searches supplied only frustration it may be a while. Sometime, somewhere around Boston, I assume I'll find a spot for subja seeds. And maybe they'll have candied anise, too.
Comments
I would suggest asking around for an Indian grocery store. My guess is you'll have to venture into the suburbs... they should have the seeds, and likely will refer to them as "tukmaria". You will get a package of thin, black seeds -- just soak them in cool water (in a steel pot is best) for a few hours, and voila! You have your tasty treat.
Good Luck!
I wish to know if there are any health benifits out of subja- drink?
The Sabja Info:
In India we have an alltime favourite dessert falooda a cold milky drink that combines the sublime smoothness of ice cream the wholesomeness of milk the sweet perfume of rose syrup and the wonderful texture of noodles and subia seeds.
how they grow
Subia seeds grow on a variety of basil plant. This is found wild all over India and has dark green leaves and a branched erect stem. The plant grows to a height of 1m. The flowers grow in slender spike and give way to tiny seeds. These dry on the plant or are dried in the sun.
appearance and taste
The seeds are tiny black and tear drop shaped. When dropped into water they first develop a whitish grey bloom and then the skin swells appearing hurry. The outer coating is translucent and pale grey so the black seed within can be easily seen. Once they get to this stage they are ready to be eaten. They have no aroma or taste but a strange pleasant combination of contrasting textures. The outer fur is slippery and soft whereas the centre is crunchy.
buying and storing
Subla seeds may not be very easy to find but look for them in good indian grocery shops. A little amount puffs up to a lot and will go a long way so a bag of seeds seems to last for ever Store in a dry airtight jar for up to a year.
medicinal uses
Subia seeds are considered to be diuretic tonic and an excellent remedy for constipation and piles. The plant is recommended for coughs worms and stomach complaints and the juice of the leaves is applied externally for skin disorders.
culinary uses
Subja seeds are used in milk based drinks like falooda and on top of desserts like kulfi (indian ice cream). You can experiment with them as a garnish for other puddings fruit salad or even clear drinks. They need no cooking.