Tulsi, also known as Holy Basil, holds a revered position in culinary, medicinal, and spiritual realms, predominantly in India. The seeds of this plant are not as commonly used as the leaves, but they carry their own unique charm and benefits. Small yet mighty, these seeds possess a subtle, earthy flavor that's subtly perceptible in dishes, providing an inviting counterpoint to more pronounced flavors.
In the culinary world, tulsi seeds offer an intriguing touch to various recipes. While the seeds can be used in their raw form, toasting them lightly can enhance their flavor and provide a delightful crunch when sprinkled over salads or incorporated into bread dough. Their subtle flavor profile also makes them a harmonious addition to desserts, subtly elevating the taste without overpowering other ingredients.
Medicinally, tulsi seeds are recognized in Ayurvedic tradition for their potential wellness benefits. They are often steeped in water or tea, infusing the liquid with their essence. The resulting concoction is traditionally believed to provide soothing effects. Additionally, soaked tulsi seeds are commonly consumed for their potential to aid in digestion and overall wellness. From the kitchen to the herbal remedy cabinet, tulsi seeds, with their subtle yet significant contributions, permeate various facets of everyday life.
Botanical Name: Ocimum Sanctum
Also known as: tulasi, garden balsam, lampas, monk's basil, badrooj, surasa, holy basil seed, Sabja seed, Thai basil seed, Tukmaria seed, sweet basil seed, Indian basil seed, Ocimum basilicum seed