I bought them at a Middle Eastern grocery, because the packaging is kinda crinkled, and I thought they were nigiri (“Love-In-A-Mist”) seeds.
Unfortunately, my camera demands brand new (not rechargeable) batteries every time, so I can’t post a picture.
They are about one sixteenth of an inch long; they are a dusty black color with sort of a whitish bloom that is similar to poppy seeds, except that they are not at all bluish. The seeds are narrow and straight, and I believe they are three-sided on the long plane.
They look a lot like carrot seeds, but they are the wrong color.
When you eat them, they quickly swell up and feel just like tapioca beads in your mouth.
Basil seeds swell up like that. But I don’t associate it with Middle Eastern cooking, so I don’t know if I’m on the right track or not. The are used in Asian drinks for their texture. Look a bit like frog eggs to me when put in water and allowed to swell.
Well, that’s interesting … I’ve planted basil seeds before, I’m pretty sure they’re kinda more rounded. These are quite elongated, for being so tiny. Also there is not the faintest taste of basil.
If it helps at all, I believe this particular market is Iranian/Persian. -And no, they’re not espand seeds. Espand seeds taste NASTY. :eek:
Actually, that’s a decent possibility, too. They are similar in appearance to basil seeds and have some similar properties (like the swelling when added to water). I don’t know what basil seeds would be doing in an Iranian/Persian market–I’ve only seen them in Southeast Asian (notably Thai) and Indian markets myself, which is why I’m just throwing it out there as one possible guess, but not at all a confident one. That said, there is some decent crossover in spices and seeds used in that part of the world. They also go by the name “tukmaria” and “sabja” (although they might be from different kinds of basil. Do a Google image search on these terms and see if any look right to you.) It could also very well be some obscure seed I’ve never heard of before.
Although I found this site mention a traditional Iranian chia seed drink, so I’m going to agree with Elemenopy’s guess of chia seeds. Basil seeds are used much in the same way.
Here’s a package of tokhme sharbati/chia seeds from an Iranian/Persian market. They’ve become quite popular these days in health food circles. Even Costco sells them these days.
Ok, this is the second mention of them. What are nigiri seeds? I’ve heard of niger seeds, and I’ve heard of nigiri (as in the sushi), but not nigiri seeds, and Google is failing me. I’m assuming niger seeds is what is meant, right?
Okay, my bad. I meant “nigella” seeds. That’s what comes from having too many exotic cuisines’ specifics and particulars all stuffed tight into your head like an over-full harddrive.
To be fair, I did mention “Love-In-A-Mist” seeds at the outset.
So, they are what I thought they were. Huh. They must be hella old, because they just don’t have that welcome peppery taste I like so much in Middle-Eastern cookies. (Mmmmmmm … cookies …)
I’ll let you know if I wind up with any inadvertent vat-grown sashimi.
