TUKMARIA
Tukmaria, commonly known as Basil Seeds or Sabja seeds, are highly valued for their exceptional cooling properties and versatility in culinary applications. Sourced and processed with meticulous care by Shingotex, our Tukmaria offers superior quality, remarkable cleanliness, and excellent expansion, making them an ideal ingredient for refreshing beverages, delightful desserts, and various health-conscious recipes worldwide.
Origin
Our Tukmaria is predominantly sourced from the rich agricultural belts of India, with significant cultivation concentrated in states such as Rajasthan, Madhya Pradesh, Gujarat, and Maharashtra. These regions offer the ideal climatic conditions and fertile soil required for growing high-quality basil plants that yield superior seeds.
Harvest Season
The primary harvest season for Tukmaria typically extends from late autumn through the winter months, generally spanning November to March. This period ensures the seeds are fully mature, possessing optimal nutritional content and physical characteristics.
Qualities & Grades
- Premium Grade (A-Grade): Characterized by uniformly sized, deep black seeds with minimal impurities, guaranteeing excellent cleanliness. These seeds exhibit a superior expansion rate and rapid mucilage formation, perfect for high-end food and beverage applications.
- Standard Grade (B-Grade): Good quality seeds, thoroughly cleaned and free from foreign matter, with a slightly less uniform size compared to the premium grade. Suitable for a wide range of culinary, industrial, and health applications.
Packing
Shingotex offers Tukmaria in standard packaging options including 25 kg, 50 kg PP (Polypropylene) bags, or multi-wall paper bags, designed to preserve product freshness and integrity during transit. We also provide customized packing solutions to meet specific client requirements, including private labeling and varying bag sizes.
Characteristics
Tukmaria seeds are small, oval, and tear-drop shaped, presenting a distinct deep black and glossy appearance. When soaked in water, they rapidly develop a transparent, gelatinous coating (mucilage) and swell significantly, forming a soft, jelly-like texture. They possess a very mild, almost neutral flavor profile and a subtle herbaceous aroma, making them an excellent textural additive that enhances dishes without altering their primary taste. These seeds are also highly valued for their rich dietary fiber content.
