Ocimum basilicum or Ocimum tenuiflorum, aka Ocimum sanctum, is the general term used to refer to the seeds of a few species of herb plants (Basil). Generally, these seeds are small, black with a mild, nutty flavor and gel-like texture when soaked in water for 15 minutes. They are also known as Sabja seeds, Tulsi seeds, or Falooda seeds, based on their type and medicinal properties. These seeds are commonly used in freshly prepared fruit drinks, Sharbats, Falodas, and other dishes. Basil seeds have been used in traditional medicine, particularly Ayurvedic and Chinese medicine, for centuries due to their various health benefits. Basil seeds are rich in fiber, antioxidants, omega-3 fatty acids, and other nutrients. They have gained popularity as a superfood due to their potential health benefits. Basil seeds can be added to various dishes, including drinks, smoothies, salads, soups, desserts, and baked goods. They are also versatile enough to be sprouted and eaten as microgreens.