Grows in the primary forests of Terai west of Kathmandu. Once dried, these leaves release fruity flavours and notes of cumin. Add a few leaves to a bouquet garni, or add them whole to your stews.
These chopped leaves will perfectly enhance fish in foils, house vinaigrettes and marinades. Prefer to add it at the end of cooking because it does not resist boiling.
Considered in India as an elixir of life due to its health benefits, this variety of basil is “the most sacred plant on earth” in some provinces. Its aroma spicier than classic basil goes wonderfully with fresh cheese, fish papillotes or marinades for white meats. It is also consumed by Tulsi as an infusion to calm intestinal cramps.