areUspicy is to convey the charm of spices.
Today is the story of Basil.
Origin of basil is India. I know that India is the place of origin, I think that only me is a strange affinity, I feel happy.
I guess there is no Indian image because it is often used in Italian cuisine. Leaves are used for salads and pizza, it is familiar in Japan too.
Well, although it’s efficacy,
- Taste: pungent
- Function: heating
- Work: diaphoretic,expectorant,emetic
- VIPAKA (taste after digestion): pungent
- VPK analysis: decrease Kapha and Pitta
It is a familiar spice recently, right?
I love the pasta of Genovese, and when I eat pasta, I usually order Genovese.
Oh, I see. It is basil. Recently, I made a paste for Genovese. Very easy,
- Olive oil
Just paste in a mixer! (Plus your favorite pine nuts)
The scent of basil simplex is sweet and refreshing. It makes me feel happy, but at first glance I also feel like it differs from the scent of Genovese. Does it change flavor by mixing paste like garlic or passing it through fire? I found a new discovery.
By the way, Genovese is Italian pasta dish, it seems to use Basilico instead of Basil, but it is the same thing ^^
The better is the only difference.