Basil – Types, Health Benefits, Medicinal & Culinary Uses

Basil (Ocimum basilicum) is a popular aromatic herb that belongs to the Lamiaceae family. It is native to tropical regions of Africa, Europe, and Asia. It has been cultivated and used in culinary and medicinal applications for thousands of years. Fresh Basil Leaves is well-known for its sweet and slightly peppery flavor, as well as its distinct aroma, which is often described as a combination of mint, cloves, and anise. The Basil plant is a small, bushy herb with soft, tender leaves that vary in size and shape depending on the variety. The leaves are typically bright green but can also have purple or reddish hues in certain varieties.

Basil Leaf Types and Varieties

There are several types of basil, each with its own unique flavor, aroma, and appearance. Here are some common types of basil:

1. African Basil “Scent Leaf” (Ocimum Gratissimum):       

African basil (Scent leaf) is a hybrid basil with purple stems and flowers and a strong aroma. It is often used in salads, dressings, and as a garnish. Click HERE to learn more

2. Lemon Basil “Curry Leaf” (Ocimum basilicum citriodorum):

As the name suggests, Lemon Basil has a citrusy aroma and flavor reminiscent of lemon. Its leaves are often lighter green and more slender than those of sweet basil. Lemon basil is used in both sweet and savory dishes, including desserts, salads, and seafood dishes. Click HERE to learn more

3. Sweet Basil (Ocimum basilicum):

Sweet basil, also known as Genovese basil, is the most common type of basil used in culinary applications. It has large, glossy green leaves with a sweet and slightly peppery flavor. Sweet basil is often used in Italian cuisine and is the main ingredient in classic dishes like Caprese salad and pesto. Click HERE to learn more

4. Thai Basil (Ocimum basilicum thyrsiflora):

Thai Basil has smaller, narrower leaves and a distinct licorice or anise-like flavor. It is commonly used in Southeast Asian cuisines, particularly in Thai dishes such as Pad Krapow and Thai green curry. Click HERE to learn more

5. Holy Basil (Ocimum tenuiflorum or Ocimum sanctum):

Also known as Tulsi, holy basil is considered a sacred herb in Hinduism and is commonly used in Indian Ayurvedic medicine. It has a slightly spicy and peppery flavor and is used in herbal teas and various traditional remedies. Click HERE to learn more

6. Purple Basil (Ocimum basilicum var. purpurascens):

Purple basil has striking dark purple or burgundy leaves, which add a pop of color to dishes. Its flavor is similar to sweet basil, but it may have slightly more intense and peppery notes.

7. Cinnamon Basil (Ocimum basilicum var. minimum ‘Cinnamon’):

Cinnamon basil

Cinnamon basil has a unique cinnamon-like aroma and flavor, making it a great addition to desserts, teas, and spiced dishes.

8. Lime Basil (Ocimum americanum):

Lime basil has a strong lime scent and flavor, adding a zesty twist to various recipes.

9. Greek Basil (Ocimum basilicum minimum):

Greek basil has smaller leaves and a milder flavor compared to sweet basil. It is often used in Greek and Mediterranean dishes.

10. Spicy Globe Basil (Ocimum basilicum var. minimum):

Spicy globe basil has small, compact leaves and a spicy, clove-like flavor.

Each type of basil offers a unique taste and can be used to add different dimensions of flavor to various dishes. Experimenting with different varieties of basil can add excitement and variety to your culinary creations.