Basil is originally native to India, having been cultivated there for more than 5,000 years, but was thoroughly familiar to Theophrastus and Dioscorides. It is a half-hardy annual plant, best known as a culinary herb prominently featured in Italian cuisine, and also plays a major role in Southeast Asian cuisines of Indonesia, Thailand, Vietnam, Cambodia, Laos, and the cuisine of Taiwan. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell.
Dried Basil (Ocimum Basilicum)
Product of Eqypt