Although basil is commonly associated with Italian cooking, the plant is actually native to India and tropical Southeast Asia, where the herb has been cultivated for more than 5,000 years.

Basil has a flavor similar to anise or clove but milder.

Blends well with many other herbs and spices, especially thyme, oregano, rosemary, sage and black pepper.

In addition to Italian foods, basil is widely used in Asian cuisine. In Thai cooking, for example, the herb is added vegetable stir-fries. Basil’s flavor profile is particularly suited to dishes that contain cabbage, peppers and eggplant. It’s also an excellent seasoning for dishes that feature tofu or fish.

Consult your health care professional before use.

1 net ounce