Dried Basil Seeds, Product of Thailand, 3 oz

Basil Seeds (or med maeng luck in Thai) are popularly used in Asia to make a unique and healthy basil seed drink (nam manglak in Thai). Though basil seed drinks can be bought canned, it's really a much better idea to prepare them yourself as this takes very little time. Basil seeds become gelatinous when left in water and become fully expanded after an hour or so. These are often then mixed with sugar, honey or coconut milk before serving. Falooda is perhaps the most famous basil seed recipe in South Asia and is well worth a try. Often added as a final ingredient in South East Asian drinks and desserts, basil seeds can also be used for garnishing.  In Chicago, accoding to Time Out Magazine, Chef Laurent Gras of L20, soaks the basil seeds in cold water for three hours to add a “gelatinous, seaweed-like” texture to his sashimi dish.

When basil seeds are soaked in water they form a somewhat strange gelatinous, mucilaginous membrane around the seed. The texture becomes somewhat slimy with a tiny firm and crunchy seed inside that resembles tiny tadpoles. The interesting texture and visual appeal is what draws the attention of cooks, as they are rather flavorless.

To prepare a simple basil seed drink,  soak 1 tablespoon in a cup of water for about one hour until fully expanded. Top with rock sugar or brown sugar and ice, and it is ready to drink.

Regardless of how they are consumed, basil seeds are very filling and are recently being used as a method of losing weight. They are also rich in Vitamin A, Vitamin C, calcium, and antioxidants and a mild laxative. Basil seeds play an important role in Ayurvedic medicine and can reputedly help to alleviate stress and reduce the risk of heart attacks.

Cooks Note: Because seeds are a natural product, despite the use of modern cleaning processes and equipment, it is not always possible to remove all foreign material. Be sure to sort and rinse basil seeds before preparation or cooking.