Cinnamon basil

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Cinnamon basil (also known as Vietnamese basil or Saigon basil; Vietnamese: húng quế) is a cultivar of Lamiaceae (Ocimum Spp.) native to Southeast Asia. It has a fragrant, sweet basil aroma. It contains cinnamate, the same chemical that gives cinnamon its flavor, and has the strongest scent of cinnamon.[1] The leaves are small to medium sized. The combination of basil and cinnamon, clove and anise flavors make cinnamon basil popular for use in hot drinks and with fruits.[2] In Vietnamese cuisine, cinnamon basil is considered the finest and is used in soups, salads and stir fried dishes.

Description[edit]

Stems are purple with small purple/white flowers. Leaves are green on top and purple spotted/streaked underneath, unlike regular Thai/Asian basil.[3]

Culinary Uses[edit]

These basils are eaten raw, or served alongside pho and other Vietnamese noodle soups, in salads or in stir fried dishes.

Space[edit]

Cinnamon basil was taken into space and grown in an experiment in Earth orbit on STS-118. [4]

References[edit]

  1. ^ Gernot Katzer. "Basil". Spice Pages. Retrieved 2012-12-02. 
  2. ^ "Basil". Pete's Herbs. Retrieved 2007-01-03. 
  3. ^ "Vietnamese basil herbs hung que vietnam-Growing, Cooking, Recipes, and Storing"[1], Vietnamese-Asian Herbs,Retrieved 2013-12-13..
  4. ^ A Plant Growth Chamber 01.30.08