Basil a culinary treat, when you hear about basil many things come to mind, pesto, soups, pastas, martinis and floral accents. A low growing herb basil is prominently featured in Italian Cuisine and also showcased in Southern Asian cooking like that of Thailand, Vietnam and Laos; it is widely use because of its deep flavor which is somewhat like that of Anise with a pronounce pungent sweet smell. With over 20 varieties and more being introduced (Cross Breeding) it’s becoming more and more a commodity.

 

One example is sweet basil which is commonly used in Italian Cuisine, as opposed Thai Basil, Holy Basil and Lemon Basil which are more commonly used thought Asia.

 

Usually treated as annuals, some varieties are perennial in warm sub-tropical climates such as African Blue and Holy Thai Basil; originally native to Iran, India and other tropical regions of Asia. Basil has been cultivated there for more 5,000 years. The word basil originates from the Greek word “Basileus” because it was once believed to have grown right above the spot where St. Constantine and Helen discovered the Holy Cross; others may suggest it comes from being used by royals in their baths or medicine.  

 

Basil is commonly used fresh in cooked recipes and is usually added at the last minute because over cooking will quickly destroy the flavor. Other types include dry basil although it last longer than fresh it is rarely used in hot cookery simply because dry basil loses most of its flavor and/or whatever flavor that remains taste completely different, with a sort of coumarone flavor somewhat like hay. The most commonly used portion is the leaves while the stems can be used for soups, stews, teas and as ground spice the leaves are the parts that add the most flavor to any dish; usually its added toward the end of any meal to add an explosion of flavor. Basil is also used in jams and preserves where it heightens the flavors. When paired with fruits it heightens the sweetness and flavor especially when added to strawberries or raspberries. With so many types of basil the possibilities and combinations become endless.  

 

Chef Ben Diaz CEC, MCFE
Chef’s Council, Basil Magazine
CA Culinary Ambassador, Book of Cooks
Founder, HotCuisineINC.
www.chefbendiaz.com