|Nutritional value per 100 g (3.5 oz)|
|Energy||94 kJ (22 kcal)|
|Dietary fiber||1.6 g|
|Vitamin A equiv.|
|Pantothenic acid (B5)|
|†Percentages are roughly approximated using US recommendations for adults. |
Source: USDA FoodData Central
Basil is native to tropical regions from central Africa to Southeast Asia. It is a tender plant, and is used in cuisines worldwide. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell.
There are many varieties of basil, as well as several related species or hybrids also called basil. The type used commonly as a flavor is typically called sweet basil (or Genovese basil), as opposed to Thai basil (O. basilicum var. thyrsiflora), lemon basil (O. × citriodorum), and holy basil (Ocimum tenuiflorum). While most common varieties of basil are treated as annuals, some are perennial in warm, tropical climates, such as the closely related holy basil and hybrids such as African blue basil.
- (Received Pronunciation, Canada, General Australian) IPA(key): /ˈbæz.əl/
- Rhymes: -æzəl
- Homophone: Basil
- (Canada, US) IPA(key): /ˈbeɪz.əl/
- Rhymes: -eɪzəl
From Old French basile, from Medieval Latin basilicum, from Ancient Greek βασιλικόν (basilikón, “royal”), from βασιλεύς (basileús, “king”).