Basil is originally native to India and other tropical regions of Asia, but best known as a culinary herb prominently featured in Italian cuisine. It also plays a major role in Southeast Asian cuisines of Indonesia, Thailand, Vietnam, Cambodia, Laos, and the cuisine of Taiwan. The leaves may taste somewhat like anise, with a strong, pungent, often sweet smell. It’s aroma is soothing and when used fresh adds that extra something to salads, soups and pasta dishes.
Posted on: Thu, 27 Jun 2013 01:55:23 +0000
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