For many, basil is firmly associated with Italian pizza and pesto. However, this spice is much more versatile - basil is added to soups, pickles, canned food, fish, vegetables and meat are cooked with it. Fresh leaves are thought to blend best with tomatoes and cheese. And dried basil is most often added to soups, vegetable casseroles, meatballs and sausages.
What you need to know about spices
Translated from Greek, "basil" means "royal, royal." Let's lay out the main characteristics of the spice:
- Origin
The plant is native to South Asia, but today it is grown in almost all corners of the world. In the subtropical climate of Africa, America and Asia, it is often found in the wild state.
Other names for the basilica: regan, rehan, rean, fragrant cornflowers.
- Taste and smell
Basil can be described as fresh, spicy, tender, slightly bitter. Something like a bay leaf, allspice, nutmeg and cloves. However, you can not confuse it with another spice. Depending on the variety, notes of lemon, cinnamon, caramel, anise may be heard in the basilica.
- Kinds
There are about 70 types of fragrant herbs. But the most popular are basil purple, lemon (Thai), cinnamon (Mexican), fragrant and ordinary (salad).
The purple variety has a pungent odor and is used primarily in Caucasian and Asian cuisine.
Cinnamon basil has a clear smell of cinnamon, lemon - lemon. Fresh leaves of these varieties are decorated with desserts, mousses, drinks and salads.
- Beneficial features
The leaves of the plant are a valuable source of vitamins P and A. They are needed for the normal functioning of the organs of vision, the cardiovascular system. Fresh herbs contain essential oils that arouse appetite, tonic and have a powerful antimicrobial effect. Seasoning is useful to eat with frequent intestinal disorders, loss of strength, metabolic disorders.
- Versatility
Basil can not be called universal. It has a pronounced odor that interrupts delicate products. It is also rarely used in the preparation of sweet dishes.
Many superstitions are associated with basil. For example, ancient people believed that if you forget the leaf under an inverted bowl, it will turn into a scorpion. In Egypt, it was used for mummification. Also, according to legend, Solomei hid the severed head of John the Baptist in a pot of spicy grass to hide the characteristic smell.
But there are positive associations. In Italy, the basil symbolizes love and fidelity. In Haiti, he is considered a powerful amulet. And in Romania, a young man who has taken a plant stem from a girl agrees to an engagement.
Where is basil added?
Despite its Asian origin, basil is Italy's first spice. There it is added almost everywhere:
- in pasta, salads (caprese);
- in soups (minestrone);
- in sauces (pesto);
- in pizza (Margarita);
- in strawberry and raspberry jams.
Seasoning is used to flavor vinegar and oil, which are subsequently seasoned with salads and pasta. It is part of the famous mixture of "Italian herbs."
In different countries, basil is used in its own way:
- In Europe, it is eaten mainly fresh in salads.
- In India, dried basil is more popular: it is added to a mixture of spices - masala, as well as special Tulsi tea is prepared with it.
- In Central Asia and the Caucasus, they mainly prepare meat dishes (gedlibzhe, kuchmachi, dolma, lagman, pork kebab and others) with him.
Dried
Basil, unlike many other spices, after drying does not change its taste and smell. In a sealed container, it can retain taste up to 2 years. In this form, it is easy to store, it does not take up much space.
Dishes in which it is recommended to use basil:
- cutlets;
- homemade sausages;
- braised liver, pastes;
- sauces;
- casseroles (vegetable, meat);
- soups (tomato, vegetable, meat, fish, with seafood);
- paste;
- pizza;
- salads;
- marinades for fish and meat.
Dried basil is usually added to dishes 3-4 minutes before being cooked or even at the beginning of cooking (in cutlets, sausages). If pizza is being prepared, then the spice is mixed with the sauce. For salads, flavor the oil, which is then filtered.
A mixture of dry basil and rosemary can replace salt and pepper. These spices are often used with a salt-free diet.
Fresh
Basil leaves have a much wider application. The list of dishes in which it is used:
- salads - with seafood, with liver, vegetables, cheese;
- snacks
- soups;
- jams, mousses, desserts (more often as a decoration);
- baked vegetables;
- pesto;
- aromatic oil and vinegar;
- meat and poultry dishes: steaks, chops, etc .;
- pizza;
- drinks and cocktails.
Fresh leaves are not cut, but torn with fingers. It is important to add greens at the very end, just before serving. Otherwise, it will fade.
Is basil added to tea?
In India, basil leaves (dried and fresh) replace the tea itself. However, Indians use a special type of plant - Tulsi, or the Holy Basil.
In other countries, black, green, fruit tea is supplemented with leaves. Depending on the plant variety, the drink acquires a caramel, lemon or just spicy hue.
For health, only greenery is brewed with pieces of fruit, and honey is used instead of sugar.
Is basil added to the salad?
In salads, basil is used predominantly fresh. Leaflets are placed both for flavoring and decoration of the dish. This seasoning is ideal for all salads where tomatoes are present. Basil will give a pleasant shade to a salad with liver, shrimp, light-salted fish and salami sausage.
Is basil added to the soup?
Basil gives soups aroma and taste of freshness, light spice. It is added to cold and hot first courses, cream soups. You can apply both dry basil and fresh.
Seasoning is included in the recipes of the famous minestrone and bouillabaisse soups.
Recipes
If you do not know what to cook with basil, try starting with popular and at the same time simple dishes. We have prepared for you 3 simple recipes.
Caprese Salad:
- 2 large tomatoes cut into neat circles 0.5 cm thick.
- Cut in the same circles mozzarella cheese in balls (2 pcs.).
- Put the cheese on a plate with an overlap with tomatoes, alternating slices through one.
- Make a dressing by mixing 1 tbsp. teaspoon of balsamic vinegar, 1 teaspoon of honey, 50 ml of olive oil, salt and pepper to taste.
- Put basil sprigs on tomatoes and cheese.
- Pour salad dressing.
Seafood Tomato Soup:
- Pour boiled water over a thawed seafood cocktail (250 g).
- After 5 minutes, throw in a colander.
- Place the washed seafood in a pan with 500 ml of water, put on medium heat.
- Meanwhile, fry the chopped onion (head) and 3 cloves of garlic in a pan. Add to soup.
- Finely chop the tomato and bell pepper. Fry for 2-3 minutes in the same pan and add to the pan.
- Salt the dish and toss 2-3 peas of allspice.
- After boiling, pour 350 ml of tomato juice.
- Add 1 teaspoon of Provence herbs, dried basil, saffron.
- When the soup boils again, squeeze about 1 tbsp. a spoonful of lemon juice. Leave over low heat for another 5–7 minutes.
- In a bowl, beat 2 chicken eggs and pour into the soup, stirring constantly.
- Turn off the heat and let the dish brew for about half an hour.
Pasta with basil:
- Put to cook 250 g of pipe or serpentini paste. Finely chop the basil bunch at this time.
- Grate 50 g of Parmesan cheese. Mix thoroughly with basil to make a green crumb.
- Pour into a mass of 2 tbsp. tablespoons of olive oil, squeeze 1 clove of garlic.
- Mix the sauce with the prepared pasta.
- Garnish with halved cherry tomatoes and whole basil leaves.
Basil is a spice for an amateur. Despite the fact that she is known and respected in all parts of the world, some people do not like her. To get started, try the most successful combinations: basil and tomatoes, tea with basil and fruit, Margarita pizza. If you and your family will like the taste and aroma, feel free to use the seasoning in cooking!