Basil

A member of the mint family, this vibrant, aromatic herb is best known for adding wonderfully fresh flavor to tomato sauce, Caprese Salad and other Italian dishes. While most of us associate basil with Italy and other Mediterranean countries, it actually originated in India. Via the ancient spice routes, basil traveled to Europe and also spread to other parts of Asia, including Thailand, where it is still an integral ingredient in silken Thai curries. Varieties There are more than twelve varieties of fresh basil cultivated for culinary use, but Sweet and Genoa (best for pesto) are most commonly found at the market. Their broad, fragrant, deep green leaves have a flavor described as a cross between licorice and cloves. Some other varieties, including Lemon, Cinnamon and Persian Anise Basil, have names that reveal their different underlying tastes. Basil is also sold in dried form, but the flavor and aroma of these grayish-green sprinkles bear little resemblance to the fresh leaves.

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