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Basil seeds are relatively inexpensive to produce, and they can be grown in a variety of climates. The main challenge in basil seed production is the need for a consistent supply of water. Basil seeds are sensitive to drought, and they will not germinate if the soil is too dry. The average yield of basil seeds is about 1,000 pounds per acre.
Basil cultivars vary in several ways. Visually, the size and shape of the leaves varies greatly, from the large lettuce-like leaves of the Mammoth basil and Lettuce leaf basil to the tiny leaves of the Dwarf bush basil. More practically, the fragrance of the basil varies due to the varying types and quantities of essential oils contained in the ...
Basil is one of the main ingredients in pesto, an Italian sauce with olive oil and basil as its primary ingredients. Many national cuisines use fresh or dried basils in soups and other foods, such as to thicken soups. Basil is commonly steeped in cream or milk to create flavor in ice cream or chocolate truffles. [citation needed]
Ocimum tenuiflorum, commonly known as holy basil, tulsi or tulasi (from Sanskrit), is an aromatic perennial plant in the family Lamiaceae. [2] [3] It is widely cultivated throughout the Southeast Asian tropics. [1] [4] [5] It is native to tropical and subtropical regions of Asia, Australia and the western Pacific. [1]
With over 40 cultivars of basil, this abundance of flavors, aromas, and colors leads to confusion when identifying specific cultivars. [1] Three types of basil are commonly used in Thai cuisine. Thai basil, or horapha (Thai: โหระพา), is widely used throughout Southeast Asia and plays a prominent role in Vietnamese cuisine. It is the ...
Thailand has a similar drink, nam maenglak (น้ำแมงลัก), which is made with lemon basil seeds, shredded jelly, tapioca pearls, and Job's tears mixed with sugar, water, and rose water. The Iraqi Kurds make a version with thicker vermicelli. [citation needed] The Mauritian version is called alouda.
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