Basil Seeds and Its Natural Healing Properties

Basil Seeds, also known as Anethum graveolens, are a flavorful and aromatic ingredient that adds great flavor to many cuisines. Basil adds an intense, almost spicy odor to any dish you cook. It is used most often in India for making Makhani (Indian curries), but it is also a staple herb for home cooks. Basil's pungent and spicy scent lends itself to many cooking styles, but it is most popular as a Basil seed in Urdu Tukhame Rayan. You can make delicious meals with regular basil but try a bit of extra spice by steeping your seeds for maximum effect.

Basil was the first seed that was used by the ancient Indians for digestion and medicinal purposes. When discovered by the Europeans, it was used as a digestive aid and to relieve colic, vomiting, and diarrhea. In fact, it was so effective that many people actually considered it a miracle drug, and drank it as a tea to cure all sorts of illnesses. It was consumed on its own or as part of food, or in large quantities mixed with oil and made into a drink. It was consumed by many people in ancient America as well, as evidenced by the Mardi Gras of Louisiana where people would drink chia seeds mixed with red wine as a beverage.

The easiest way to prepare an amazing dish with basil seeds is to use them when you are making a salad. Simply soak basil seeds in water overnight, and then mix them with olive oil, lemon juice, dill, and cumin in a blender. You can add some salt to taste and blend until your herbs are liquefied. Strain out the liquid and strain it into a container. You can add a little extra dressing to taste, or just eat it on its own to get the full effect.

If you like a tangy, spicy flavor, then you might enjoy mashing up some sweet basil seeds in a pan to make a delicious, thick curd. You can add sugar for an added sweetness, or add in freshly grated parmesan cheese for a delicious treat. This could also be made with chickpeas, which have a similar crunch. You can puree the chickpea and garlic with the sweet basil seeds and let the mixture cook on the stove until it becomes a thick paste, then let it cool and chop into little pieces.

Another great dish using basil seeds comes from India, and this is called Malanga Pudding. You will need about a cup of dried semolina pods, enough to make one tablespoon of pudding, and enough cooking oil to cover the entire grain of the semolina. Bring to a boil and add the pod contents. Reduce the heat as you watch it simmer and stick in a Tupperware container, which will require an extra amount of hot water to cover the pudding, which should remain within the vermilion-colored boiling water.

You will need to soak the sweet basil in a lot of water overnight. Bring to a boil and strain off the seeds and the leaves. Add a few tablespoons of honey or a teaspoon of vanilla extract to this mixture and bring to a gentle boil once more. Once done, carefully ladle into small air-tight jars and refrigerate. It will keep for a week or two, so make sure that you have plenty of time!

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