CAS No: 8015-73-4
(Associated broadly with Sweet basil, Thai Basil and Lemon basil)
CAS No: 91845-35-1
(Associated with Holy Basil also known as Tulsi)
Meet The Basil (The Royal Herb with Global Flavor and Ancient Roots)
Whether it’s the vibrant green swirl of a fresh pesto or a finishing touch on a steaming bowl of pho, basil is one of the most beloved herbs in the world. Its aromatic leaves have infused everything from Mediterranean pastas to Southeast Asian curries — but beyond the kitchen, basil carries a legacy that spans cultures, continents, and centuries.
Let’s take a journey through the fascinating world of basil — from its ancient origins to its powerful place in modern kitchens and medicine.
Where Basil Began: A Global Herb with Ancient Roots
Scientifically known as Ocimum basilicum, basil belongs to the mint family (Lamiaceae), sharing lineage with herbs like rosemary, sage, and lavender. While most recognize sweet basil for its starring role in Italian cuisine, this herb's journey began thousands of years ago, likely in India — though some records suggest it may have first been used in China’s Hunan region as far back as 807 A.D.
Thanks to its ability to thrive indoors and away from frost, basil quickly migrated westward, taking root in homes and cultures across Europe, the Middle East, and beyond.
A World of Basil Varieties
Not all basil is created equal. Its many varieties have found distinct culinary homes around the world:
- Sweet Basil (Ocimum basilicum) The classic Italian staple found in Caprese salads and tomato sauces.
- Thai Basil (Ocimum basilicum var. thyrsiflora): Spicy and licorice-scented, essential in Thai and Vietnamese dishes.
- Lemon Basil (Ocimum basilicum × citriodorum): With a citrus twist, perfect for bright, fresh recipes.
- Holy Basil (Ocimum tenuiflorum or tulsi): Sacred in India, used widely in Ayurveda for its healing properties.
Each variety brings its own unique aroma, flavor profile, and cultural legacy — making basil one of the most versatile herbs in the world.
Basil in History: More Than Just a Flavor
Basil’s uses stretch far beyond the plate.
In ancient Egypt, basil was believed to have been used in embalming rituals — its leaves discovered in tombs and with mummified remains. In Greece, its name basilikon phuton translates to “royal plant,” reflecting its sacred and powerful status — though paradoxically, it also came to symbolize hatred in certain Greek traditions.
In India, basil (particularly holy basil) has long been revered in Ayurvedic medicine for its ability to restore balance and fight disease. And in Jewish folklore, basil is said to give strength to those fasting. Meanwhile, in Portugal, the herb is part of love tokens given on religious holidays.
Such a wide variety of cultural associations speaks to basil's deep-rooted symbolic power: mourning, love, royalty, strength — all tied to a single plant.
Modern Basil: From Kitchens to Labs
Today, basil is a staple in kitchens worldwide. Its delicate, aromatic leaves are best used fresh, added at the end of cooking to preserve their signature flavor. Whether tossed on a Margherita pizza or stirred into a Thai curry, basil enhances dishes with bright, peppery notes and a touch of elegance.
But beyond the cutting board, basil is making waves in modern science. Essential oils derived from basil have been shown to contain potent antioxidant, antiviral, and antimicrobial properties. It’s used in:
- Natural remedies and herbal teas
- Perfumery and incense
- Skincare and wellness products
Science is now catching up with what traditional medicine has known for centuries: basil isn’t just tasty — it’s powerful.
The Legacy of Basil
Basil isn’t just an herb — it’s a symbol of life, love, healing, and heritage. Whether it’s tucked into a bouquet in Portugal, brewed into a calming tea in India, or sprinkled fresh onto a homemade meal, basil continues to enrich lives with its beauty, flavor, and meaning.
So the next time you reach for those vibrant green leaves, take a moment to savor not only their taste but the incredible history and wisdom they carry.
Organoleptic Properties of Oil Derived from Basil:
- Physical Appearance: Pale straw to green liquid
- Odor: Sweet-spicy,green, fresh, with a faint balsamic-woody undertone
Major Aroma Contributing Components to be known necessary for a fragrance developer:
Linalool nearly 40-50%
Other significant components include: Linalool(65-70%), eucalyptol (12-15%), eugenol (8-10%), methyl cinnamate (4-5%), and a-cubebene (4-5%)
Organoleptic Properties of Oil Derived from Holy Basil:
- Physical Appearance: Pale yellow to light greenish liquid
- Odor: Sweet, pungent, clove-like, somewhat bitter green/herbaceous aroma
Major Aroma Contributing Components to be known necessary for a fragrance developer:
Beta-elemene(19-21%), eugenol (nearly 45%) and beta-caryophyllene (18-20%)
Other significant components include: alpha-copaene, alpha-humulene and germacrene-D.