Which dishes will basil improve and which ones will it ruin?

Content:

What you need to know about the spice?
Where do you add basil?
Recipes

Many people strongly associate basil with Italian pizza and pesto sauce. However, this spice is much more multifaceted - basil is added to soups, pickles, canned food, and fish, vegetables and meat are cooked with it. It is believed that fresh leaves go best with tomatoes and cheese. And dried basil is most often added to soups, vegetable casseroles, cutlets and sausages.

What you need to know about the spice?

Translated from Greek, “basil” means “royal, royal.” Let's break down the main characteristics of the spice:

Origin

The plant is native to South Asia, but today is grown in almost every corner of the world. In the subtropical climate of Africa, America and Asia, it is often found in a wild state.

Other names for basil: regan, reyhan, rean, fragrant cornflowers.

Taste and smell

Basil can be described as fresh, spicy, delicate, and bittersweet. It is somewhat reminiscent of bay leaf, allspice, nutmeg and cloves. However, it cannot be confused with any other spice. Depending on the variety, basil may contain notes of lemon, cinnamon, caramel, and anise.

Kinds

There are about 70 types of aromatic grass. But the most popular are purple, lemon (Thai), cinnamon (Mexican), allspice and common (salad) basil.

The purple variety has a pungent odor and is used primarily in Caucasian and Asian cuisine.

Cinnamon basil has a distinct scent of cinnamon, while lemon basil has a distinct scent of lemon. Fresh leaves of these varieties decorate desserts, mousses, drinks and salads.

Beneficial features

The leaves of the plant are a valuable source of vitamins P and A. They are needed for the normal functioning of the visual organs and the cardiovascular system. Fresh herbs contain essential oils that awaken the appetite, tonic and have a powerful antimicrobial effect. The seasoning is useful to eat for frequent intestinal disorders, loss of strength, and metabolic disorders.

Versatility

Basil cannot be called universal. It has a distinct odor that overpowers delicate foods. It is also rarely used in preparing sweet dishes.

There are many superstitions associated with basil. For example, ancient people believed that if you forget a leaf under an overturned bowl, it will turn into a scorpion. In Egypt it was used for mummification. Also, according to legend, Solomea hid the severed head of John the Baptist in a pot of herbs to hide the characteristic smell.

But there are also positive associations. In Italy, basil symbolizes love and fidelity. In Haiti it is considered a powerful amulet. And in Romania, a young man who accepts a plant stem from a girl agrees to be engaged.

Where do you add basil?

Despite its Asian origin, basil is the first spice of Italy. There it is added almost everywhere:

in pasta, salads (caprese);
in soups (minestrone);
in sauces (pesto);
on pizza (Margherita);
into strawberry and raspberry jams.

The seasoning is used to flavor vinegar and oil, which are subsequently used to season salads and pasta.It is part of the famous “Italian herbs” mixture.

In different countries, basil is used in its own way:

In Europe, it is eaten mainly fresh in salads.
In India, dried basil is more popular: it is added to spice mixtures - masalas, and special Tulsi tea is also prepared with it.
In Central Asia and Transcaucasia, mainly meat dishes are prepared with it (gedlibzhe, kuchmachi, dolma, lagman, pork shish kebab and others).

Dried

Basil, unlike many other spices, does not change its taste and smell after drying. In an airtight container it can retain its taste for up to 2 years. In this form it is easy to store and does not take up much space.

Dishes in which it is recommended to use basil:

cutlets;
homemade sausages;
stewed liver, pates;
sauces;
casseroles (vegetable, meat);
soups (tomato, vegetable, meat, fish, seafood);
paste;
pizza;
salads;
marinades for fish and meat.

Dried basil is usually added to dishes 3-4 minutes before cooking or even at the beginning of cooking (in cutlets, sausages). If pizza is being prepared, the spice is mixed with the sauce. For salads, the oil is flavored and then filtered.

A mixture of dried basil and rosemary can replace salt and pepper. These spices are often used in a salt-free diet.

Fresh

Basil leaves have much more extensive uses. List of dishes in which it is used:

salads - with seafood, liver, vegetables, cheese;
snacks;
soups;
jams, mousses, desserts (usually as decoration);
baked vegetables;
pesto sauce;
aromatic oil and vinegar;
meat and poultry dishes: steaks, chops, etc.;
pizza;
drinks and cocktails.

Fresh leaves are not cut, but torn with your fingers. It is important to add the herbs at the very end, just before serving the dish.Otherwise it will wither.

Is basil added to tea?

In India, basil leaves (dried and fresh) replace the tea itself. However, Indians use a special type of plant - Tulsi, or Holy Basil.

In other countries, black, green, and fruit teas are supplemented with leaves. Depending on the plant variety, the drink takes on a caramel, lemon or simply spicy hue.

To improve your health, just brew greens with pieces of fruit, and use honey instead of sugar.

Is basil added to salad?

Basil is used mainly fresh in salads. The leaves are placed both to flavor and decorate the dish. This seasoning is ideal for all salads that contain tomatoes. Basil will add a pleasant shade to a salad with liver, shrimp, lightly salted fish and salami.

Is basil added to soup?

Basil gives soups an aroma and taste of freshness and a slight spice. It is added to cold and hot first courses, cream soups. You can use either dry or fresh basil.

The seasoning is included in the recipes for the famous minestrone and bouillabaisse soups.

Recipes

If you don't know what to cook with basil, try starting with popular yet simple dishes. We have prepared 3 simple recipes for you.

Caprese salad:

Cut 2 large tomatoes into neat circles 0.5 cm thick.
Cut Mozzarella cheese into balls (2 pcs.) into the same circles.
Place the cheese on a plate overlapping with the tomatoes, alternating slices every other.
Make the dressing by mixing 1 tbsp. a spoonful of balsamic vinegar, 1 teaspoon of honey, 50 ml olive oil, salt and pepper to taste.
Place basil sprigs on top of tomatoes and cheese.
Pour dressing over salad.

Tomato soup with seafood:

Pour boiling water over the defrosted seafood cocktail (250 g).
After 5 minutes, drain in a colander.
Place the washed seafood in a saucepan with 500 ml of water and place over medium heat.
Meanwhile, fry the chopped onion (head) and 3 cloves of garlic in a frying pan. Add to soup.
Finely chop the tomato and bell pepper. Fry for 2-3 minutes in the same pan and add to the pan.
Salt the dish and add 2-3 allspice peas.
After boiling, pour in 350 ml of tomato juice.
Add 1 teaspoon each of Provençal herbs, dried basil, and saffron.
When the soup comes back to a boil, squeeze about 1 tbsp into it. spoon of lemon juice. Leave on low heat for another 5-7 minutes.
In a bowl, beat 2 chicken eggs and pour into the soup, stirring constantly.
Turn off the heat and let the dish sit for about half an hour.

Pasta with basil:

Let 250 g of pipe or serpentini pasta cook. At this time, finely chop a bunch of basil.
Grate 50 g Parmesan cheese. Mix thoroughly with basil to form green crumbs.
Pour 2 tbsp into the mixture. spoons of olive oil, squeeze out 1 clove of garlic.
Stir the sauce into the prepared pasta.
Garnish the dish with halved cherry tomatoes and whole basil leaves.

Basil is a spice for everyone. Even though she is known and respected all over the world, some people don't like her. First, try the most successful combinations: basil and tomatoes, tea with basil and fruit, Margherita pizza. If you and your family like the taste and aroma, feel free to use the seasoning in your cooking!