Halim seed

About this product

Halim seeds (அளிவிரை) – tiny red-brown garden cress seeds, one of the richest plant sources of iron available in an Indian kitchen. Also called aliv or garden cress seed, halim is small, slightly peppery, and swells into a gel in liquid much as chia does. The flavour has a faint bitterness and a mustard-like edge, which is why it is almost always combined with something sweet rather than eaten alone. The traditional preparation is halim ladoo, made with jaggery, coconut and ghee, long given to new mothers and to anyone recovering their strength. Beyond that, a teaspoon is soaked in milk or water for fifteen minutes and drunk, often with jaggery to offset the bitterness. The soaked seeds can also be stirred into kheer, porridge, smoothies or lemon water. Halim is best known for its iron content, and also supplies folate, plant protein, fibre and vitamin C. It is traditionally considered warming, which is why it is more often taken in cooler months. Use it in small quantities: a teaspoon a day is the usual practice, not a handful. Store airtight in a dry place, away from moisture, which will cause the seeds to gel and clump. Order online or over WhatsApp, with cash on delivery available.