Origin :
Basil  (Ocimum basilicum), also called great basil or Saint-Joseph's-wort, is a culinary herb of the family Lamiaceae (mints). It is also called the "king of herbs" and the "royal herb". The name "basil" comes from Greek "royal/kingly plant".

Basil is possibly native to India, and has been cultivated there for more than 5,000 years. It was thoroughly familiar to the Greek authors Theophrastus and Dioscorides. It is a hardy annual plant, best known as a culinary herb prominently featured in Italian cuisine, and also plays a major role in Southeast Asian cuisines of Indonesia, Thailand, Malaysia, Vietnam, Cambodia, Laos, and Taiwan.

Culinary Uses :                        
Basil is most commonly used fresh in cooked recipes. In general, it is added at the last moment, as cooking quickly destroys the flavor. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water. The dried herb also loses most of its flavor, and what little flavor remains tastes very different, with a weak coumarin flavor, like hay.

Basil is one of the main ingredients in pesto—a green Italian oil-and-herb sauce.

Size Available :
15gr and 1Kg.

Mesh :
20

Tasting Notes :
The leaves may taste somewhat like anise, with a strong, pungent, often sweet smell.