Leaves, frequently, the entire herb (all aerial parts) is harvested. Best harvesting season is before flowering. Basil leaves should always be used fresh, as they lose most of their flavour within a few weeks after drying. However, in the Georgian spice mixture khmeli-suneli, dried basil is employed
l
Specification of Holy Basil Oil
Product Code
LJP/BO
Name
Basil Oil { Tulsi }
Botanical Name
Ocimum Sanctum
Obtain
Steam distilliation from the flowering herbs.
Appearance
Yellow coloured
Odour
Characteristic odour
Refractive Index
1.242
Specific gravity
0.92551
Solubility
Soluble in all alcohol
Fresh basil leaves have a strong and characteristic aroma, not comparable to any other spice, although there is a hint of cloves traceable.In addition to the “Mediterranean type” most common in the West, there is a plethora of other varieties or cultivars with different flavour, many of which are hybrids. India has its “Sacred Basil” with intensive, somewhat pungent smell; in Thailand, there is another sweet basil with a great licorice aroma . Varieties sold to gardeners in the West include cinnamon basil, camphor basil, anise basil and Mexican spice basil; the latter has a very pleasant, complex and warm flavour, with a wonderful sweet note more reminiscent to cinnamon than to anise.
A last group of cultivars is characterized by citrus odour: Thai lemon basil has a distinct balm-like flavour, and then there are lime basil and another lemon basil which has an extraordinarily pure and fresh lemon aroma.
Perennial basil species from Africa and Asia have recently been introduced to the European herb and gardening market. These species has a strong, but less pleasant flavour; hybrids between them and Mediterranean basil are a recent innovation, with novel appearance and flavour, and enjoy growing popularity.
Benefits / Uses
Might help in insect bites, pains, coughs, earache, sinusitis, scantly periods, colds, infectious disease, depression etc.
Safety Data
It is Non- toxic, Non-irritant, possible sensitizing in some individuals due to its eugenol content. Avoid during pregnancy & use sparingly.
The essential oil is of complex and variable composition. Within the species, several different chemical races exist, and furthermore climate, soil and time of harvest influence not only the amount but also the composition of the essential oil. The most important aroma components are 1,8 cineol, linalool, citral, methyl chavicol (estragole), eugenol and methyl cinnamate, although not necessarily in this order; in fact, hardly any basil contains all of these compounds in significant amounts. African species often contain camphor.
Further monoterpenes (ocimene, geraniol, camphor), sesquiterpenes (bisabolene, caryophyllene) and phenylpropanoids (methyl eugenol) can be present in varying amounts and strongly influence the flavour. There is considerable infraspecific variation, opening favourable perspectives for future plant breeding by selection.
The quality traded in Europe, Western Asia and North America also known as French or European Basil) is characterized by 1,8 cineol and linalool, plus smaller amounts of estragole and eugenoles. This description holds also for both green-leaved and red-leaved strains. Eastern European cultivars contain slightly more eugenol.
