The name basil is derived from Greek basileus "king",because of the royal fragrance of this herb,the Greek word basileus "king" means essentially "people's leader":bainein "go" and laos "people".

Main constituents and Phytochemicals of Basil.

Basil Leaves Extraxct INCI Name Ocimum Basilicum Extract CAS 84775-71-3 EINECS ELINCS No 283-900-8 Holy Basil Extract Basil leaf extract Herba Basilici St Josephwort extract photo picture image Sweet basil contains a volatile oil (about 1%), which consists principally of linalool and methyl chavicol, along with small quantities of methyl cinnamate, cineole, and other terpenes.

The essential oil (less than 1%) is of complex and variable composition. Within the species, several different chemical races exist, and furthermore climate, soil and time of harvest influence not only the amount but also the composition of the essential oil. The most important aroma components are 1,8 cineol, linalool, citral, methyl chavicol (estragole), eugenol and methyl cinnamate, although not necessarily in this order; in fact, hardly any basil contains all of these compounds in significant amounts. African species often contain camphor.

Further monoterpenes (ocimene, geraniol, camphor), sesquiterpenes (bisabolene, caryophyllene) and phenylpropanoids (methyl eugenol) can be present in varying amounts and strongly influence the flavour. There is considerable infraspecific variation, opening favourable perspectives for future plant breeding by selection.

The quality traded in Europe, Western Asia and North America (Mediterranean type, also known as French or European Basil) is characterized by 1,8 cineol and linalool, plus smaller amounts of estragole and eugenoles. This description holds also for both green-leaved and red-leaved (anthocyanin containing) strains. Eastern European cultivars contain slightly more eugenol.

Basil combines nicely with thyme and marjoram. Experimentation is the best way to determine how much seasoning tastes best to you. A good rule of thumb for using dried basil, is 1 teaspoon (1g) for a dish that serves four people.

Nutritional Highlights:Basil (fresh), 5 leaves (2.50g);Calories: 0.675;Protein: 0.064g;Carbohydrate: 0.108g;Total Fat: 0.015g;Fiber: 0.098g

Reference:

1.The name basil is derived from Greek basileus "king",because of the royal fragrance of this herb,the Greek word basileus "king" means essentially "people's leader":bainein "go" and laos "people".

last edit date:10th,Mar.2010.

Available Product

Name:Basil Leaves Extraxct
Serie No:P086.
Specifications:10:1.TLC
INCI Name:OCIMUM BASILICUM EXTRACT
EINECS/ELINCS No.:283-900-8
CAS:84775-71-3
Chem/IUPAC Name:Ocimum Basilicum Extract is an extract of the flowers and leaves of the basil, Ocimum basilicum, Labiatae

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