The basil (Ocimum basilicum L., 1753) is an annual herbaceous plant belonging to the Lamiaceae family, usually grown as an aromatic plant. It’s native of India, is typically used in Italian cuisine and in Taiwan, Thailand, Vietnam, Cambodia, Laos cuisines, due to the sharp scent of its leaves, which, depending by the variety, may be more or less sweet or pungent. The name is derived from the Medieval Latin basilicum, with origin from the greek basilikon (python) ("plant regal, majestic"), from basileus "king." Basil is an annual herbaceous plant up to 60 cm high, with leaves opposite, with ovoid-form of 2-5 inches long. The leaf color varies from light to deep green, violet or purple in some varieties. Stems , erect and branched, have a square cross-section as many of the Lamiaceae, and have a tendency to become woody and leafy. Basil is native and grows wild in tropical Asia and India. It spread from the Middle East in Ancient Greece and Italy since the time of Alexander the Great around 350 BC. Only the sixteenth century began to be cultivated in England, and with the first shipments of migration in the Americas. They have been classified about 60 varieties and cultivars of O. basilicum, which differ in the appearance and aroma. Along with cheese, pine nuts, garlic and olive oil, is the basic ingredient of pesto sauce, the sauce typical of Ligurian cuisine.
Nutritional information per 100 g of product