While some basils are more spicy or citrusy than others, or offer leaves so large they are used raw in salads, most basils contain the same antioxidant compound eugenol. Basil is also a good source of carotenoids, vitamins and minerals.
Flavor & Pairing: Peppery with a mild clove or anise-like flavor. Excellent with tomatoes, fennel, potatoes, roasted and grilled chicken, chick peas, rosemary, black pepper, garlic and oregano.
Culinary Uses: Widely used in Italian, Greek, Indian, Thai and Vietnamese cuisines. Basil is also added to teas.
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