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Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe and Carol Selva Rajah

Published 2005

  • About

These tiny black seeds of a type of wild Indian basil are soaked in water until they swell. When soaked, they are surrounded by clear jelly. They have no flavour and are used for texture in drinks like falooda. Buy at Indian food shops.

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