Basil is more than a popular, pleasantly fragrant spice. Basil is called Tulsi in the Ayurvedic tradition. In the kitchen to pulses, pork and veal dishes, fish, vegetables, salads and classic in the tomato soup, pizza and pasta.
Basil (Ocimum basilicum Basilie) from the family of labiates (Labiatae) is more than a popular, pleasantly fragrant spice. It is called Tulsi in the Ayurvedic tradition.
In the kitchen to legumes, pork and veal dishes, fish, vegetables, salads and classic in tomato soup, pizza and pasta.
It is best to add it shortly before the end of the preparation, then it develops its aroma more strongly. If it is cooked too long, it will unfortunately lose some of its flavour.
Origin: Egypt. Controlled quality.
Recipe for basil tea
Add 1 tsp of dried basil (Art. No. 66601) to 1 cup of boiling water. Leave to stand for 5 minutes covered.
Drink 2-3 cups daily slowly.
Please note: The use is not intended to eliminate or alleviate any disease, suffering or medical condition. The information given here comes from naturopathy, is based on tradition of folk medicine or many years of experience. Under no circumstances should this information replace a consultation with a doctor. If you have any questions, please contact your doctor or alternative practitioner.