Basil

Basil is a spicy medicinal annual plant. In the wild, it grows in Iran, India, China, Africa, and the tropical area of America, Russia, Central Asia and the Caucasus. Basil originates from South Asia. Basil was introduced into Europe by soldiers of Alexander the Great returning from the Asian campaigns. In Russia, it appeared in the 18th century and was used primarily as a medicinal plant.

Basil is one of the oldest spices used in ethnic cuisines of Transcaucasia and Central Asia, where it is called reyhan, regan, rayhon meaning "odorous". Basil leaves are used both as starters and as seasoning. In Azerbaijan, seeds of basil are added to beverages, salads, pates and soups. Basil combines well with lamb, beef, speciality meats, and poultry dishes. Green basil has a very nice spicy flavor suggestive of a bayberry with a slightly cooling salty taste. Often, basil is used in combination with other spices. A mixture with rosemary acquires pepper flavor, and with savory it enhances keenness of dish flavor. Basil blends well with marjoram, parsley, coriander, mint, tarragon.

Basil is high in vitamins, essential oils and micro elements, such as vitamins C, B2, PP, provitamin A, sugar, carotene, phytoncydes, R-routine. Basil contains up to 1.5% essential oil, 6% tannin, glycosides and sour saponin.

Properties of Basil

The essential oil has bactericidal effect because it contains methyl kavikole, which perfectly stimulates the immune system and keeps cells young. Essential oils contained in basil perform like antioxidants protecting the body from free radicals.

Basil also has a beneficial effect on the gastrointestinal tract and the respiratory tract. It helps treat almost all kinds of respiratory diseases, viral, bacterial and fungal infections of the respiratory tract. It is used as diaphoretic and antipyretic for flu, most colds and lung diseases. It removes excess mucus from the lungs and nasal passages, intensifies sensory perception.