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This is Frontier's nitrogen-flushed double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Known as the 'royal herb' to the ancient Greeks, the botanical name is derived from the Greek 'to be fragrant.' In India, Hindus believed that if a leaf of basil were buried with them, it would serve as their passport to heaven. 'Tulsi' is as widely used in Indian cuisine as in Italian. Basil, widely grown as a kitchen herb, is used fresh or dried to flavour meats, fish, salads, pizza, soup and sauces. The dried leaves have a fragrant aroma faintly reminiscent of anise, and a warm, sweet, aromatic, mildly pungent flavour. Tea made from basil leaves is a stimulant. Basil tea is used for nausea and gas pains. Tea made with basil and peppercorns is a folk remedy to reduce fever. Since the delicate aroma of basil is quickly destroyed by cooking, basil leaves are frequently sprinkled over cold or warm dishes before serving. Capri Salad Capriccio Caprese For 6 persons: 4 ripe tomatoes - 1 lb. 1½ oz. Mozzarella cheese - 2 tsp. finely chopped capers - 6 tbsp. olive oil - salt - 1 tbsp. vinegar - 10 basil leaves. Cut the tomatoes into fairly thin slices and the Mozzarella cheese into slices that are slightly thinner. Arrange the slices, alternating tomatoes and Mozzarella, on a serving dish. Prepare a sauce by blending oil, salt, vinegar and chopped capers. Pour over the tomatoes and cheese and garnish with basil leaves. Pesto Sauce: Place in a food processor 2 cups basil leaves, lightly packed, 2 garlic cloves, minced, 2 tablespoons parsley sprigs, and process until fine. Add 3 tablespoons olive oil, 2 tablespoons grated Parmiggiano-Reggiano cheese, 2 tablespoons pine nuts, and dash salt and pepper, and whir to blend. Pesto is usually served with pasta. Besides tasting excellent, pesto is also efficient in conserving basil, even without deep-freezer (although it does keep better frozen). Thai Chicken with Basil 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1-by-2-inch pieces 2 tablespoons Asian fish sauce 1½ tablespoons Soy sauce 1 tablespoon water 1½ teaspoons Sugar 2 tablespoons cooking oil 1 large onion, cut into thin slices 3 fresh red Chiles, seeds and ribs removed, cut into thin slices, or ¼ teaspoon dried red-pepper flakes 3 Cloves Garlic, minced 1½ cups lightly packed Basil leaves In a medium bowl, combine the chicken with the fish sauce, Soy sauce, water, and sugar. In a large nonstick frying pan or a wok, heat the oil over moderately high heat. Add the onion and cook, stirring, for 2 minutes. Stir in the Chiles and garlic; cook, stirring, 30 seconds longer. Remove the chicken from the marinade with a slotted spoon and add it to the hot pan. Cook until almost done, stirring, about 3 minutes. Add the marinade and cook 30 seconds longer. Remove from the heat and stir in 1 cup of the basil. Serve topped with the remaining ½ cup basil.
Manufacturer: Frontier Natural Brands Spices SKU: 23828 Category: Spices-All Bulk Spices
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