lively peppery spicy green note with fresh facets, owing its scent profile mainly to linalool, eugenol and methyleugenol.
Basil is a member of the mint family, best known around the world for its use in Italian cuisine, though it is commonly used in many Asian cuisines as well. Originating in India, more than 160 varieties of the plant exist around the world, ranging from green to purple in color. Most varieties used in cooking import a green, anisic flavor to the dish. Basil has a long history in folk medicine and has religious significance in some cultures.