Description
Basil (Ocimum basilicum) also called great basil, is a culinary herb native to tropical regions from central Africa to Southeast Asia.
Most culinary and ornamental basils are cultivars of the species Ocimum basilicum, but other species are also grown and there are many hybrids between species.
Basil is most commonly added at the last moment, as cooking quickly destroys the flavor.
Basil is one of the main ingredients in pesto—a green Italian oil-and-herb sauce. It's also an essential ingredient in the popular Italian tomato sauce marinara.
The most commonly used Mediterranean basil cultivars are "Genovese", "Purple Ruffles", "Mammoth", "Cinnamon", "Lemon", "Globe", and "African Blue". The Chinese also use fresh or dried basils in soups and other foods. In Taiwan, people add fresh basil leaves to thick soups. They also eat fried chicken with deep-fried basil leaves.
Features
- Cooking
- Sweet taste
- Very aromatic
- Characteristic taste
Instructions
Instructions Here