Like all aromatic plants, basil contains an essential oil that gives it its special flavour. Essential oils are a variety of aromatic herbal substances, such as those present in cloves or citrus peel. Basil has an intense flavour.
– Dried basil is ideal for hot and cold dishes.
– When cooking, be careful not to expose it to high temperatures. It is desirable to add it to the dish in the last 5-10 minutes of cooking. It should not roast or burn as it will take on a bitter flavour.
– For egg-based dishes, fillings and pastry, it can be used generously, by the teaspoon and even the tablespoon. Combined with eggs, cream, oil or cheese, it also tolerates high temperatures (e.g. quiche, pancakes and tarts).
Basil belongs to the herb of the family Lamiaceae. Thyme, oregano and savory belong to the same family. Basil originates from India, and in ancient Greek mythology it was considered one of the most precious aromatic plants. Basil is named after the Greek basileus, which means king.
It can be used with:
Basil goes well with mixtures of edible flowers, lime, nutmeg, orange peel, cinnamon, lemon zest.