Basil
Basil is in the mint family.
It has a strong, clove-like aroma, which comes from Eugenol, and a spicy, floral aroma from Linalool.
Terpenes like eugenol and linalool are strong aromatic compounds that hit your nose quickly but will dissipate over time and with heat. For this reason, the best way to use basil is to add to foods at the end of cooking and close to serving.
Clove has the highest concentration of Eugenol of any spice. Eugenol is an aromatic warming phenol with a strong eucalyptus scent and sweetening effect on the tongue. The other dominant flavor compound in clove is Caryophyllene which produces a woody, bitter, and spicy profile.
Thai Basil
Thai basil has thinner leaves with a stronger anise aroma than sweet basil.
Native to Southeast Asia, it has been cultivated to provide distinctive traits. Described as anise- and licorice-like and slightly spicy, it is more stable under high or extended cooking temperatures than sweet basil. It has small, narrow leaves, purple stems, and pink-purple flowers. It is commonly used in Asian and Indian cuisine.
Two Types of Basil
Sweet Basil
Sweet basil grows about 20 inches tall with large dark green oval leaves.
It has tiny white flowers which should be plucked off to prevent seeding and allow more growth. The leaves have a strong, pungent odor but the flavor is much milder. It is commonly used in Italian and Mediterranean cooking.
Food Pairings
Fresh basil is most often paired with tomatoes.
It works well with vegetables like eggplant, zucchini, squash, and spinach. It also pairs nicely with beans. The flavor of fresh basil may be best highlighted in pesto, a sauce made with fresh basil, parsley, olive oil, nuts, garlic, and cheese.
When basil is dried the terpenes are muted so dried basil has a different flavor than fresh basil. Dried basil is more savory, pungent, and herbaceous and lacks the fresh smelling top notes of fresh basil. Dried basil works well in soups, stews, sauces, and gravies.
Storage & Handling
Basil is a delicate herb and begins to lose color and aroma when it is cut or exposed to cold or heat.
Basil does not hold well refrigerated. Store basil as a potted herb or picked and kept in water at room temperature. Basil is best when leaves are torn or chopped, served uncooked, and added right before serving.