Basil (Osimum basilicum)

This is a type of sweet basil native to Southeast Asia that has been cultivated to provide distinctive traits. Its flavor is more stable under high or extended cooking temperatures than that of sweet basil. Thai basil exhibits small, narrow leaves and purple stems, with a mauve (pink-purple) flower.
Basil is used in several different Asian cultures. Thai holy basil is a variety of tulasi, which is worshiped in India and is also often called "holy basil".
Both Thai holy basil and tulasi have smaller, softer, slightly hairy leaves and an aroma akin to that of cloves. In Vietnam, the most common basil cultivar with purple stems is called cinnamon basil.
Its name describes its flavor and scent. The Vietnamese cinnamon basil was known as húng quế 

Style: fresh basil 
Shape  : whole piece
Color  : natural green
Processing type : raw
Packing : plastic wrap and pack in carton
    or as buyer's request

Style: basil dices
Color : natural green
Size : (T-cut ) 1-2cm
Weight (kg) : 50
Powder : 60-80 mesh
Shelf life : 2 years
Packing : 50kg/Bag or as buyer's request

Style: basil leaf powder
Color : brown yellow fine 
Oder : characteristic
Taste : characteristic
Paiticle size : pass 80 mesh
Mesh size : 100% through 80 mesh
Loss on drying : ≤5%
Heavy metals : <10 ppm
As : <1ppm
Pb : <3ppm
Anthocyanidins : ≥5%
Shelf life  : 2 years
Storage  : in a cool & dry well-closed container
Packing : in paper-drums and two plastic-bags inside
    Net weight: 25kgs/drum or as buyer's request


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