Chia Seeds Vs Sabja Seeds: How They Differ

 

Are chia seeds the same as sabja seeds? They are not! Presenting a rundown of the differences between these two nutrient-rich foods.

What you will need

chia seeds: Salvia hispanica, native to central and souther Mexico and Guatemala [link]

sabja seeds: Ocimum basilicum, possibly native to India [link]. The plant is commonly called sweet basil or Genovese basil.

chia seeds: Shades of dark brown, color variations

sabja seeds: Evenly black

chia seeds: Take their time to absorb water. You see a noticeable swelling only after a while.

sabja seeds: Begn to swell at the touch of water. A translucent white film coats each black seed as they swell. Also, sabja seeds grow to a larger volume than chia seeds.

chia seeds: Soft to bite after they have soaked in liquid

sabja seeds: More gluey than chia seeds when soaked in liquid

chia seeds: Bland/neutral, take on the flavor of whatever they are eaten with. A popular way to eat chia is in pudding form with almond milk or coconut milk, along with with fruit toppings.

sabja seeds: Fragrant. When added to desserts or lemonade, they impart their own basilly touch.

chia seeds: clementine chia pudding, chia oatmeal breakfast cookies, coconut walnut banana bread with chia

sabja seeds: sabja lemonade, rose milk with sabja, mango falooda

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