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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 ...
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]
[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] Holy basil or tulsi (O. tenuiflorum) is a sacred herb revered as dear to Vishnu in some sects of Vaishnavism.
Thai Basil While any kind of basil leaves will help add that fresh herby flavor when sprinkled as a garnish, Thai basil in particular has that slightly citrusy note just like cilantro.
Lemon basil, hoary basil, [2] Thai lemon basil, [3] or Lao basil, [4] (Ocimum × africanum) is a hybrid between basil (Ocimum basilicum) and American basil (Ocimum americanum). [ 5 ] [ 6 ] [ 7 ] The herb is grown primarily in northeastern Africa and southern Asia for its fragrant lemon scent, and is used in cooking.
They also eat fried chicken with deep-fried basil leaves. Basil (most commonly Thai basil) is commonly steeped in cream or milk to create an interesting flavor in ice cream or chocolates (such as truffles). The leaves are not the only part of basil used in culinary applications, the flower buds have a more subtle flavor and they are edible.
Basil, Thai basil, lemon basil: Ocimum basilicum, including cultivars and hybrids: Lamiaceae: annual or tender perennial herb: culinary: leaves, flowers Some cultivars and hybrids have very different flavor profiles from sweet basil: Holy basil, tulsi: Ocimum tenuiflorum: Lamiaceae: perennial herb culinary, tea, medicinal, ritual leaves, stems ...
Thai basil has more spice than traditional basil, so it’s a good replacement for cilantro if you’re looking to maintain that signature zip. 3. Lemon. a squeeze of lemon is a great way to mimic ...
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