Basil 100g Ministry of Spices

The basil plant is native to South Asia. It was from there that it spread to Ancient Greece, where many beliefs were associated with it, as well as to the territory of India, becoming almost a sacred herb. In Ancient Egypt it was used during mummification and wreaths made from it were found in the pyramids.

It is an annual plant with a straight stem and many leaves, and is used in cooking. It has a delicate, slightly bitter taste, with a slight camphor aftertaste. Each variety has its own smell. One is closer to lemon, while the other is closer to clove. There is even vanilla-flavored basil. There are more than 150 varieties of this aromatic herb. It is cut and dried in the shade to preserve maximum taste and aroma, and then crushed.

How to use green basil in the kitchen?

It tones, stimulates digestion and stimulates appetite. Improves the absorption of nutrients, strengthens nerves and memory. Contains many essential oils with a complex composition, camphor, tannins, ocimene, phytoncides, carotene, cineole and a number of vitamins.

This seasoning is most often used in preparing Italian dishes and is the main ingredient in the famous pesto sauce. In dried form, it is used to prepare:

• sausages, stews and pates;
• omelettes;
• salads;
• crab dishes and seafood in general;
• ketchups, dressings, sauces, gravies and marinades.

Every housewife should buy basil, because it goes well with soups, fish, cheese, and tomatoes. It is added to pastas, lasagnas and pizzas.

It is part of many spicy mixtures, including Provencal herbs, Italian herbs, suneli hops. Basil goes well with other herbs. Together with rosemary, it provides a peppery flavor to the dish, and when paired with thyme, it enhances the spiciness of the dish. However, it is important not to overdo it with the amount of spice and add it in moderation.