Information about basil seed in 4-5 lines
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When soaked in water the seeds of several basil varieties become gelatinous. They are used in Asian drinks and desserts such as falooda or sherbet. Such seeds are known variously as sabja, subja, takmaria, tukmaria, falooda, or hột é.
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Basil seeds have been used traditionally in Ayurvedic and Chinese medicine and now they’re starting to get noticed in the West.
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