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