cyprus bazil


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This herb, is also known as the “king of herbs,” has been cultivated in India, where it may have originated, for more than 5,000 years. The ancient Greeks knew it well. The plant is best known these days as a culinary herb with a starring role in Italian cuisine; it also plays a major role in the Southeast Asian cuisines of Indonesia, Thailand, Malaysia, Vietnam, Cambodia, Laos, and Taiwan. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell.

The plant has more than 160 named cultivars; the type used in Italian food is usually called sweet basil (or Genovese), as opposed to Thai basillemon basil, and India’s holy basil. The most commonly used Mediterranean basil cultivars are “Genovese,” “Purple Ruffles,” “Mammoth,” “Cinnamon,” “Lemon,” “Globe,” and “African Blue.” The herb is one of the main ingredients in pesto—a green Italian oil-and-herb sauce.

The Chinese use fresh or dried herbs in soups and other foods. In Taiwan, people add fresh leaves to thick soups; they also eat fried chicken with deep-fried basil leaves. The herb (most commonly Thai basil) can be steeped in cream or milk to create an interesting flavor in ice cream or chocolates (such as truffles). The Thai variation is also a condiment in the Vietnamese noodle soup phở. The leaves are not the only part of basil used in culinary applications – the edible flower buds have a subtler flavor.

The plant is most commonly used fresh in cooked recipes. In general, it is added at the last moment, as cooking quickly destroys the flavor. You can keep the fresh herb for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after blanching it quickly in boiling water. Dried leaves also loses its flavor easily, and doesn’t actually taste much like fresh leaves.

Company Info

Contact Person: Nikos Andrea
Mailing Address: Koniele Trading LTD,
Evagorou 6, Dromolaxia, Cyprus 7020
Call/Text: 00 357 97 884776
Company Reg. No: HE343968