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Basil-spice
Basil-spice
The round, often pointed leaves of the basil plant looks a lot like peppermint to which it's related.
It's highly fragrant leaves are used as a seasoning herb for a variety of foods but has become ever popular as the main ingredient in pesto, the mixture of basil, pine nuts and parmesan cheese.
Health Benefits
Research studies on basil have shown unique health-protecting effects in two basic areas: basil's flavonoids and volatile oils.
DNA Protection Plus Anti-Bacterial Properties
The unique array of active constituents called flavonoids found in basil-spice provide protection at the cellular level.
Orientin and vicenin are two water-soluble flavonoids that have been of particular interest in basil, and in studies on human white blood cells; these components of basil protect cell structures as well as chromosomes from radiation and oxygen-based damage.
In addition, basil=spice has been shown to provide protection against unwanted bacterial growth.
Nutrients Essential for Cardiovascular Health
Want to enrich the taste and cardiovascular health benefits of your pasta sauce?
Add a good helping of basil.
Basil-spice is a very good source of vitamin-A (through its concentration of carotenoids such as beta-carotene).
Called "pro-vitamin-A," since it can be converted into vitamin-A, beta-carotene is a more powerful anti-oxidant than vitamin-A and not only protects epithelial cells (the cells that form the lining of numerous body structures including the blood vessels) from free radical damage, but also helps prevent free radicals from oxidizing cholesterol in the blood stream.
Free radical damage is a contributing factor in many other conditions as well, including asthma, osteoarthritis, and rheumatoid arthritis.
The beta-carotene found in basil-spice may help to lessen the progression of these conditions while protecting cells from further damage.
Basil-spice is also a good source of magnesium, which promotes cardiovascular health by prompting muscles and blood vessels to relax, thus improving blood flow and lessening the risk of irregular heart rhythms or a spasming of the heart muscle or a blood vessel.
In addition to the health benefits and nutrients described above, basil also emerged from our food ranking system as a very good source of iron, and calcium, and a good source of potassium and vitamin-C.
Description
Basil is a highly fragrant plant whose leaves are used as a seasoning herb for many different types of foods.
Basil has round leaves that are oftentimes pointed.
They're green in color, although some varieties feature hints of red or purple.
Basil looks a little like peppermint, which is not surprising since they belong to the same plant family.
There are more than 60 varieties of basil, all of which differ somewhat in appearance and taste.
While the taste of sweet basil-spice is bright and pungent, other varieties also offer unique tastes: lemon basil, anise basil and cinnamon basil all have flavors that subtly reflect their name.
History
Basil now grows in many regions throughout the world, but it was first native to India, Asia and Africa.
It's prominently featured in varied cuisines throughout the world including Italian, Thai, Vietnamese and Laotian.
How to Choose and Store
Whenever possible, choose fresh basil over the dried form of the herb since it is superior in flavor.
The leaves of fresh basil should look vibrant and be deep green in color.
They should be free from darks spots or yellowing.
Even through dried herbs and spices like basil are widely available in supermarkets, you may want to explore the local spice stores in your area.
Oftentimes, these stores feature an expansive selection of dried herbs and spices that are of superior quality and freshness compared to those offered in regular markets.
Just like with other dried herbs, when purchasing dried basil, try to select organically grown basil since this will give you more assurance that it has not been irradiated.
(among other potential adverse effects, irradiating basil may lead to a significant decrease in its vitamin-C and carotenoid content.)
Fresh basil should be stored in the refrigerator wrapped in a slightly damp paper towel.
It can also be frozen, either whole or chopped, in airtight containers.
Alternatively, we like to freeze our basil-spice in ice cube trays covered with either water or stock that can be added when preparing soups or stews.
Dried basil should be kept in a tightly sealed glass container in a cool, dark and dry place where it will keep fresh for about six months.
Tips for Cooking with Basil:
Since the oils in basil are highly volatile, it's best to add the herb near the end of the cooking process, so it will retain its maximum essence and flavor.
A Few Quick Serving Ideas:
Combine fresh chopped basil with garlic and olive oil to make a dairy-free variety of pesto that can top a variety of dishes including pasta, salmon and whole wheat brushetta.
Enjoy a taste of Italy by layering fresh basil leaves over tomato slices and mozzarella cheese to create this traditional colorful and delicious salad.
Adding basil to healthy stir-fries, especially those that include eggplant, cabbage, chili peppers, tofu and cashew nuts will give them a Thai flair.
Purée basil, olive oil and onions in a food processor or blender and add to tomato soups.
Enjoy a warm cup of invigorating basil tea by infusing chopped basil leaves in boiling water for eight minutes.
Nutritional Profile
Basil is an excellent source of vitamin K and a very good source of iron, calcium and vitamin A.
In addition, basil is a good source of dietary fiber, manganese, magnesium, vitamin C and potassium.
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