A culinary herb which originated from India and other tropical regions of Asia, having been cultivated there for more than 5,000 years. It is most prominently featured in Italian cuisine.

Other varieties which are used widely in the Southeast Asian cuisines of Thailand, Vietnam, Cambodia, and Laos are usually known as Thai (sweet) basil and Thai holy basil. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell.
 
Basil is commonly used fresh in cooked recipes. In general, it is added at the last moment, as cooking quickly destroys its flavour. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water. The dried herb also loses most of its flavour, and what little flavour remains tastes very different, with a weak coumarin flavor, like hay.
 
Basil is one of the main ingredients in an green Italian pesto, along with olive oil, garlic and pine nuts.

Bail seeds are used in Asian drinks and desserts.