<span style="color: #00ff00;"><span style="text-decoration: underline;">::</span><span style="text-decoration: underline;"> Latin Name :</span></span>

Ocimum Basilicum, Fam.

<span style="color: #00ff00;"><span style="text-decoration: underline;">::</span><span style="text-decoration: underline;"> Sensoric quality :</span></span>

Fresh basil leaves have a strong and characteristic aroma, not comparable to any other spices.

<span style="color: #00ff00;"><span style="text-decoration: underline;">:: </span><span style="text-decoration: underline;">Main constituents :</span></span>

The essential oil (less than 1%) is of complex and variable composition. Within the species, several different chemical races exist, and furthermore climate, soil and time of harvest influence not only the amount but also the composition of the essential oil. The most important aroma components are 1,8 cineol, linalool, citral, methyl chavicol (estragole), eugenol and methyl cinnamate.

<span style="color: #00ff00;"><span style="text-decoration: underline;">:: Availability :</span> </span>Leaves, Crushed

<span style="color: #00ff00;"><span style="text-decoration: underline;">::</span><span style="text-decoration: underline;"> Uses:</span></span>

Basil complements - tomatoes, green vegetables, salads, soups, eggs, fish, cheese, lamb, pizza and pasta sauces.