{Ocimum Basilicum}
There are flavours that resemble closely to another one and there is the kind of flavour that stands by itself – like basil. As there are over 60 varieties numerous nuances of taste exist.
In every single case the characteristic flavour of basil is a perfect fit for tomatoes and olive oil, but also minced meat, lamb and pork harmonize very well with this herb. As its aroma dissipates quickly when exposed to heat it should be added towards the end of preparation of cooked or roasted dishes.
Basil originated in India, where it was already cultivated 4000 years ago. Indians love basil as it is infused with divineness according to their believes.
Via Persia it found its way to Europe and was particularly integrated into the Mediterranean cuisine. Since the plant is not hardy, basil is only cultivated in warmer regions. In Greek villages basil plants can often be found in flowerpots in windows or near doors as it serves as a repellent for midges and flies.
