Spice of the week: Basil

Hello Everyone!

Basil is this week’s featured spice of the week. Basil comes from the Lamiaceae family (same family that oregano and mint comes from) and originates from central Africa and southeast Asia. It is used in a variety of culinary and medicinal purposes in both its fresh and dried forms. Although there are many varieties of basil, the one you are probably most familiar with is sweet basil (it is usually just called basil in the grocery stores). Some other varieties include Thai basil, holy basil, and lemon basil.

Basil is used in a plethora of cuisines and is most often found in Italian, Thai, Vietnamese and Indonesian cooking. Fresh basil leaves should be used raw or added near the end of a cooked dish because they will lose their flavoring from an extended amount of cooking. Fresh basil contains a fresh, slightly peppery, minty flavor. Some people may also taste citrus notes. Dried basil should be used early enough in the preparation/cooking process to give the flavor opportunity to bloom in the dish. Basil contains Vitamin K, Vitamin A, calcium, iron, zinc, potassium, and various antioxidants. Basil has been used for its medicinal qualities for centuries, and some studies claim that its antioxidant properties may battle against diabetes, hypertension, some cancers, and other chronic diseases.

Did you know that basil seeds can be consumed as well? Basil seeds have been consumed as a part of Chinese and Ayruvedic medicine for centuries and have recently been used in the United States as well. Basil seeds contain a variety of minerals that some people lack enough of in their diet, such as calcium, magnesium, and iron. Basil seeds are also high in fiber, which can help control blood sugar levels and keep you feeling full for longer periods of time. Basil seeds are commonly used in salads, ice cream or cooling beverages, such as milkshakes, smoothies, or the Indian beverage dessert falooda.

I tend to used dried basil more than fresh basil. I incorporate dried basil into some of my homemade soups/stews, tuna salad, and potato salad. I like fresh basil in a salad or with a fruit like watermelon. I have never tried basil seeds before but am excited to give them a try! What are some of your favorite ways to use basil?