DESCRIPTION
Basil also known as French Basil or Sweet Basil or Tulsi is an erect glabrous herb, 30-90 cm high is indigenous to India. The leaves of basil have numerous oil glands with aromatic volatile oil. The herb bears cluster of small white lipped flowers in racemes. The freshly picked bright green leaves turns brownish green when dried and become brittle and curled. The major types are American Basil, French Basil, Egyptian Basil and Indian Basil.
USES
The dried leaves and tender four sided stems are used as spice for flavouring and for extraction of essential oil. Apart from flavouring numerous foods, it is used for seasoning in tomato paste products. The sweet basil oil is widely used in perfumery compounds. It has application in areas of medicine and also used as an insecticide and bactericide.
INDIAN NAME OF SPICES
Assamese : Tulasii Hindi : Bawari bawari,Ban thulasi, Tulsi Bengali : Babui tulsi Gujarati : Sabje Kannada : Amli, Huli Malayalam : Pachcha/sivatulasi Marathi : Sabja/Tulasa Oriya : durlabha Punjabi : Imli, Tulasigidda,Tulasi Sanskrit : Barbari,Bana thulasi,Tungi Tamil :Tulasi,Tirunirrippachai Telugu : Tulsi-chettu Urdu : Imli
Botanical Name
Ocimum basilicum L.
Commercial Part
Leaf
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