Basil belongs to the mint family and is the king of herbs. In fact, its name is derived from Greek word basileus which directly translates to a royal plant. Basil is possibly native to our country, where it is extensively present in every home as Tulsi, or Holy Basil. It is a hardy annual plant and is prominently used in Italian and Southeast Asian cuisines. The Genovese variety is typically used in Italian food and the Thai and Lemon varieties are used in Southeast Asian food. The red basil variety has a stronger flavour than sweet basil and is most appealing in salads and garnishes. Basil is very sensitive to cold and grows best in hot, dry conditions and strong sunlight.
% of Daily Recommended Dietary Allowance satisfied by 100g of raw produce.