Hindi Name: Tulsi
Botanical name: Ocimum basilicum L 

Family name: Lamiaceaee 

Commercial part: Leaf

The name basil has been derived from the Greek word basileús meaning "king" because of the royal fragrance of this herb. In Indian and South- East Asia basil is considered to be sacred and is mainly used for religious (dedicated to Vishnu) purposes apart from its culinary usage. Genus Ocimum has a widespread growth all over Asia, Africa and Central and Southern America but was robably first put to cultivation in India. 

Today, basil is cultivated in many Asian and Mediterranean countries; main exporters (for the European market) are France, Italy, Morocco and Egypt. 

Basil is obtained from a small, erect, glabrous, profusely branched herb indigenous to India. The "Sacred Basil" found in India (O. sanctum = O. tenuiflorum) has an intensive pungent smell whereas in Thailand the sweet basil has a Licorice aroma. The Indian basil owes its strong pungent taste to a sesquiterpenoid, ß- caryophyllen and a phenylpropanoid, methyl eugenol (both around 30%) plus minor amounts of methylchavicol (10%). 

Besides the hybrid variety opal two more varieties of basil, "sweet" and "bush" are found. The rich aroma and excellent blending properties of basil has made it highly popular worldwide. Some of the major applications of basil lay in French liquors, sophisticated perfumes and gourmet class culinary seasonings. French, Italian and Greek cuisine make good use of basil. With tomato, fish, poultry dishes, stews, sauces, sausages, bouquets and garnishes basil and basil oil finds an important place and form unique blends with other ingredients. 

Warm, temperate climates of India, thialnd, Italy, Africa etc are perfect for proper growth of basil. Among spices basil offers one of the highest yields per acre. Several grades of Indian basil are available for the international consumer.