Premium Tukh Malanga are whole edible black basil seeds from Ocimum basilicum, commonly known as Sabja Seeds. When soaked in liquid, the seeds rapidly develop a translucent mucilaginous coating around a dark center. They have a mild, neutral taste and are traditionally added to falooda, sharbat, Rooh Afza, milk drinks, lemonade, desserts, puddings, and other chilled beverages. Basil seeds are botanically distinct from chia seeds.
Premium white culinary poppy seeds, commonly known as Khashkhash and botanically obtained from Papaver somniferum. These tiny cream to off-white seeds have a mild nutty flavour and develop a smooth, creamy texture when soaked and ground. They are traditionally used in korma and qorma gravies, curry pastes, halwa, kheer, mithai, breads, pastries, fillings, and baked foods. Poppy seeds naturally provide plant protein, dietary fat, fibre, calcium, magnesium, and iron. Nutritional values are approximate per 100 g and may vary according to variety, origin, and processing.
Premium Tukhm-e-Karafs are whole, dried celery seeds from Apium graveolens. These tiny brown aromatic seeds have a concentrated celery-like aroma with warm, earthy, and slightly bitter notes. They are traditionally used in pickles, spice mixtures, soups, stews, marinades, breads, savory dishes, and herbal infusions. This product contains whole culinary celery seeds and is distinct from celery seed oil, celery salt, and agricultural sowing seed.
Premium whole raw onion seeds, traditionally known as Tukhm-e-Piyaz and botanically identified as Allium cepa. These are true seeds produced by the common onion plant and must not be confused with kalonji or Nigella sativa, which is frequently but incorrectly called black onion seed. Tukhm-e-Piyaz is supplied as a traditional botanical and sowing seed ingredient. Use it only according to an established preparation or qualified professional guidance, and do not substitute it for kalonji in recipes.
Premium Tukhm-e-Gajar are whole, dried seeds of cultivated carrot (Daucus carota subsp. sativus). They have a distinctive warm, earthy, and aromatic character and are traditionally used in Unani, Ayurvedic, and household herbal preparations. The whole seeds may be infused, lightly crushed, or ground when required by an appropriate recipe. This product contains whole carrot seeds and is distinct from carrot seed oil, carrot seed essential oil, and agricultural sowing seed.
Premium whole raw lettuce seeds, commonly known as Tukhm-e-Kahu and botanically identified as Lactuca sativa. These small aromatic seeds are used as a traditional Unani botanical ingredient in herbal blends, infusions, soaked preparations, and specialty household recipes. They have a mild, slightly bitter seed flavour. This product is supplied as a raw botanical ingredient and should not be presented as a proven treatment for sleep, digestive, or other medical conditions.
Premium Garden Cress Seeds (Lepidium sativum), commonly known as Halim, Haloon, Aliv, Chandrashoor, and Habb al Rashad, are small reddish-brown edible seeds with a mildly peppery taste. They develop a soft mucilaginous coating when soaked and are traditionally used in laddoos, panjiri, porridge, milk preparations, desserts, and seed mixes. Garden cress seeds naturally provide plant protein, fats, fiber, calcium, magnesium, and iron.
Premium whole raw black sesame seeds, commonly known as Kala Til and botanically identified as Sesamum indicum. These naturally dark, unhulled seeds have a pronounced nutty flavour and are traditionally used in til patti, laddoo, chikki, bakery products, breads, chutneys, spice blends and winter food preparations. Whole sesame seeds naturally provide plant protein, dietary fat, fibre and minerals. Nutritional values are approximate per 100 g and may vary according to seed variety, growing conditions and processing.
Premium whole Chia Seeds (Salvia hispanica) are small edible seeds with a neutral taste that form a gel-like coating when soaked. They are naturally high in dietary fiber and contain plant-based alpha-linolenic acid (ALA) omega-3, protein, calcium, and magnesium. Chia seeds are commonly used in soaked drinks, chia pudding, oats, yogurt, smoothies, cereals, and baking.
Whole Nigella sativa seeds with a distinctive slightly bitter, peppery aroma, traditionally used in breads, pickles, curries and spice mixtures.
Premium Tukhm-e-Soya are whole, dried dill seeds from Anethum graveolens, also known locally as Sowa, Soye, Suva, and Tukhm-e-Shibbat. These flat, oval, light-brown seeds have a warm, aromatic flavor with mild citrus, anise-like, and caraway-like notes. Dill seeds are commonly used in achar, pickling mixtures, breads, curries, lentil dishes, vegetable recipes, spice blends, and traditional infusions. They are distinct from soybean and should not be confused with soya beans.
Premium whole raw turnip seeds, traditionally known as Tukhm-e-Shalgham or Tukhm-e-Shaljam and botanically identified as Brassica rapa. These small round seeds belong to the mustard family and have a naturally earthy, mildly pungent character. They are supplied as a traditional botanical ingredient for established Unani preparations and may also be suitable for planting when the batch is confirmed viable and untreated. This raw seed product should not be marketed as a proven treatment for any medical condition.
Premium Tukhm-e-Mooli are whole, dried seeds of radish (Raphanus sativus), also known in Unani literature as Tukhm-e-Turb or Raphani Semen. These small reddish-brown to brown seeds have a naturally sharp, peppery character associated with the mustard family. They are traditionally used whole, lightly crushed, infused, or ground in culinary and herbal formulations. This product is supplied as a traditional pantry ingredient and is not certified as agricultural or sprouting seed.
Premium whole raw chicory seeds, commonly known as Tukhm-e-Kasni and botanically identified as Cichorium intybus. These small, firm seeds have a naturally bitter, earthy character and are traditionally used in Unani botanical preparations, herbal blends, and strained infusions. Chicory seeds are distinct from roasted chicory root, which is commonly used as a coffee substitute. This product is supplied as a raw botanical ingredient and should not be marketed as a proven treatment for liver, digestive, blood-sugar, or other medical conditions.
Premium Tukhm-e-Bartang are the whole seeds of broadleaf plantain (Plantago major), also known as Bartang, Barhang, Greater Plantain, and Junglee Isabgol. These small brown to dark-brown botanical seeds form mucilage when soaked and are traditionally used in Unani, Ayurvedic, and household herbal preparations. They are distinct from commercial psyllium husk and should be used according to an appropriate traditional recipe or qualified professional guidance.
These whole Tukhm-e-Balangu seeds are the seeds of Lallemantia royleana. When soaked in water, each seed develops a translucent mucilage coating that gives drinks a soft, gel-like texture. They are traditionally used in sherbets and other beverages and naturally contain plant protein, seed oil and polysaccharide-rich mucilage. This product is botanically distinct from sweet basil seeds, although the market names are sometimes confused.
These whole white sesame seeds, traditionally known as Safed Til, have a mild nutty taste and become more aromatic when lightly toasted. They naturally provide dietary fats, plant protein, fiber and minerals. Use them in breads, sweets, salads, stir-fries, spice mixtures, sesame paste and traditional til-and-jaggery recipes. The displayed nutrition values are approximate references for whole dried sesame seeds and may vary by variety and degree of hulling.
These whole Tukhm-e-Khurfa are food-grade seeds of common purslane, botanically known as Portulaca oleracea. The tiny seeds naturally contain plant protein, dietary oil, minerals and fatty acids. Purslane seed oil is especially notable for its alpha-linolenic acid content. The seeds may be lightly roasted and ground before being added to yogurt, milk, porridge, breads and other prepared foods.
These whole Methi Dana seeds have a distinctive bitter taste and warm, aromatic character. Also known as fenugreek seeds, they are traditionally used as a culinary spice in curries, lentils, pickles, vegetable dishes and spice mixtures. The seeds may be used whole, lightly roasted, soaked or freshly ground according to the recipe.
These whole brown flax seeds, traditionally known as Alsi or linseed, have a mild nutty taste and naturally contain dietary fiber, plant protein and alpha-linolenic acid, a plant-based omega-3 fatty acid. Grind the mature food-grade seeds before adding them to oatmeal, yogurt, smoothies, breads and other prepared foods.
These whole sweet basil seeds, traditionally known as Tukhm-e-Rehan or Sabja, develop a soft jelly-like outer coating after soaking in water. Their mild taste and distinctive texture make them suitable for falooda, sharbats, lemonade, milk drinks, yogurt, puddings, and other desserts.