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Ocimum tenuiflorum, commonly known as holy basil, tulasi or tulsi (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]
Tulsi or holy basil It is used for a variety of purposes in traditional medicine; tulsi is taken in many forms: as herbal tea, dried powder, fresh leaf or mixed with ghee. Essential oil extracted from Karpoora tulasi is mostly used for medicinal purposes and in herbal cosmetics. [112] Oenothera: Evening primrose
Tulsi, or holy basil; Turmeric tea; Uncaria tomentosa, commonly known as cat's claw; Valerian is used as a sedative, but clinical evidence for its psychoactive properties are inconclusive. [31] [32] [33] Verbena (vervain) Wax gourd in East Asia and Southeast Asia. Wong Lo Kat, a recipe for herbal tea from Guangdong, China since the Qing Dynasty ...
Thai basil (O. basilicum var. thyrsiflora) is a common ingredient in Thai cuisine, with a strong flavour similar to aniseed, used to flavour Thai curries and stir-fries. [citation needed] Lemon basil (Ocimum × citriodorum) is a hybrid between O. americanum and O. basilicum. It is noted for its lemon flavour and used in cooking. [citation needed]
Made with saw palmetto, pumpkin seed, biotin, almond, Kumari, Nimba, Wacha, Aristaka, Tulsi, Holy Basil, and rosemary oil—this sulfate-free shampoo naturally blocks DHT, a hormone that is known ...
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.
Rosmarinic acid, named after rosemary (Salvia rosmarinus Spenn.), is a polyphenol constituent of many culinary herbs, including rosemary (Salvia rosmarinus L.), perilla (Perilla frutescens L.), sage (Salvia officinalis L.), mint (Mentha arvense L.), and basil (Ocimum basilicum L.).
Sattvic spices are herbs/leaves, including basil and coriander. [citation needed] All other spices are considered either rajasic or tamasic. However, over time, certain Hindu sects have tried to classify a few spices as Sattvic. [citation needed]
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