Ocimum basilicum, Basil

While it is probably native to India, Basil is best known for it's role in Italian cuisine and especially as the main ingredient in pesto. Often it is added to a dish at the last minute, perhaps as a garnish, always being torn rather than cut as the cut edges have a tendency to blacken. It also has culinary uses in South East Asia, China and Taiwan where it is commonly added to soups.

In India the variety Ocimum tenuiflorum is known as tulsi, the 'holy basil'. While it isn't so popular for cooking it is revered by the Hindus and used in the worship of Vishnu, it is thought to be an avatar of the Goddess Lakshmi. Indeed it is the high respect that the plant is held in that leads to it being allowed to grow rather than being eaten, and to cook it with meat is considered particularly disrespectful.

Lest it be thought that the European view of basil is by contrast rather dull it's worth checking out Culpepper's Herbal on the subject. There we read that the smell of basil can cause the appearance of 'scorpions in the brain', that is, if we trust the word of a French herbalist going by the name of Hilarius.

With it's strong taste of cloves basil is rich in potent essential oils which have recently been identified as anti-oxidants, anti-virals and anti-microbials. Traditionally it has been used in Ayurvedic medicine to treat stress and promote longevity.

Camstar Herbs Ltd. can offer good quality dried basil at wholesale quantities, please don't hesitate to contact us.

Should you be interested in Pestos then Camstar Ingredients can provide products specially tailored to your needs, including ambient stable formulations.