Halim Seeds (Garden Cress / Aliv)

Halim seeds, sold as garden cress seeds, aliv or chandrashoor, come from the Lepidium sativum plant. They are small, peppery seeds used in cooking for their sharp, mustard-like flavour. As a member of the mustard family, they add a noticeable kick to dishes and are popular in both traditional and modern recipes. The seeds themselves are tiny, oval and reddish brown.

These seeds can be sprinkled onto salads, blended into dips, added to sandwiches, or mixed into soups for an extra layer of heat and freshness. Their flavour is similar to mustard and watercress, making them a versatile choice for anyone who wants a quick boost of spice without relying on hot peppers. They also sprout easily on a damp cloth or tray, and within about a week they grow into peppery cress shoots for sandwiches and salads.

Halim seeds are also a versatile pantry ingredient, commonly used in drinks, porridges, laddoo and kheer across many traditional cuisines. Soaked in water or milk for ten to fifteen minutes, each seed swells and forms a soft gel coating, much like chia or basil seeds, which is how they are usually prepared for drinks, kheer and porridge.

Their earthy aroma and sharp taste make them a practical addition to your pantry, especially if you enjoy bright, peppery flavours. Store them in a sealed jar in a cool, dry place.

Botanical Name: Lepidium sativum
Also known as: Halim, Haleem Seeds, Aliv, Aliv Seeds, Chandrashoor, Asaliya, Asario, Chansur, Chandrika, Rashad (حب الرشاد), Cresson, Garden Cress Seeds, Cress Seeds, Halon Seeds, Pepper Grass, Mustard and Cress, Poor Man's Pepper, Garden Pepper Cress