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The basil is a plant which is applied in medicine and cookery as spice. Charge about 13 grades of this seasoning, each of them has the characteristic aroma. Began to smell it not to compare to anything, it is spicy, lemon, bitterish, anisic, camphor, peppery, is slightly similar to allspice, a carnation and is even a little similar to vanilla and caramel.

Each piece of a breast to cut

in half and to beat off a little a hammer for meat. In a half of meat to make a deep cut in the form of a pocket.

The basil is combined with rosemary, parsley, mint, a tarragon, a coriander and other spices.

In industrial production add spice for aromatization of sausage, pashtetny, canning products, alcoholic drinks, in particular liqueurs as in dry, and fresh. Fresh greens emphasize tastes of hot and cold dishes.

Ingredients:

Spice tincture is applied inside at diseases stomachs, prick, a piyelita, cold. Outwardly the basil is used for rinsing of a throat at quinsy, stomatitis, for lotions on wounds, ulcers, eczemas. Juice from leaves - remarkable means against inflammation of a middle ear.

Dried greens can be added to vegetarian dishes, dishes from bean cultures, to a pickles and picklings of vegetables (tomato, cucumbers, vegetable marrows, cabbage), preservation and seafood dishes.

Spice to wash, cut. Chesnochok to clean, to crush randomly a knife. In the blender to fill a basil, garlic, a half of nutlets, to shake up to a uniform state, gradually adding a half of a portion of oil.

There are many different recipes with this seasoning. With it you can easily experiment, in any it will only improve cases and will embellish a dish. Surprise guests with interesting taste and remarkable aroma!

Preparation.

Soups, baked, fried, stewed garnishes, meat, fish, omelets belong to hot. To cold - salads, sandwiches, snack, sauces, pastes, vegetables, cheese and gas stations.

To cut cheese pieces. To wash leaves of seasoning of basilicas and obtryakhnut. To chop cheese together with greens on the blender in a large crumb. To create from this mix of cutlet and to fill cuts of meat, will fix edges by a toothpick. To salt from above. To roast on a frying pan on both sides to a crust, then will shift to a baking sheet.

There is a leading question: where do culinary specialists and cooks add basilicas? All restaurants of the world use a basil for preparation of the most expensive and unusual dishes.

By the way, in a dried look seasoning within a year does not lose the properties.

Ingredients:

It is enough of everything a pinch of this seasoning - and vegetable, fish, meat dishes and also soups, sauces, salads, omelets, dairy products, preservation and even desserts will be filled with unique taste and a smell.

Ready sauce will impact to hot spaghetti unsurpassed relish and aroma!

The basil as ingredient is a part of many means for aromatization of bathtubs as has smyagchayushche action. Also it saves from melancholic mood, headaches, raises immunity, purifies air from harmful bacteria. Calories in 100 grams of greens of only 27 kcal. Therefore people who wish to lose excess weight can safely use a basil, in addition, it satisfies hunger and fills an organism with vitamins and minerals.

It is necessary to bake at a temperature of 200 degrees about 15 minutes. It depends on breast thickness. Readiness can be checked a match or a toothpick: if it easily passes - meat propeklos.

To add polished parmesan and to continue crushing. At the end - to add the remained nutlets and oil.

The advantage of a basil consists even in the antiseptic, knitting, protivokashlevy and antifebrile action, the plant acts as a natural antibiotic.

Useful properties of a basil allow to use it at diets, a hypertension, a meteorizm and lack of appetite. He stimulates digestion, warm activity, tone up an organism and removes an emetic reflex.

A basil - an annual plant with medicinal properties. Leaves and a stalk comprise glycosides, sugar, tannins, saponina, ascorbic acid, carotene, routines, vitamin P, C and pro-vitamin A. Inflorescences are essential oils, and they, in turn, - methyl-havikol, eugenol, linalol, camphor, eucalyptol, otsimen.

Preparation.

Spice is added in the course of preparation in 10 minutes prior to full readiness, to the overwound meat (forcemeat) - during a batch. The approximate norm is from 2 to 5 grams of fresh greens or љ grams dry for the portion.

Vitamins strengthen walls of vessels, hair, nails, do skin beautiful, elastic. Spice protects an organism from aging, blocks inflammatory processes. Also this seasoning reduces acid level in urine, blocks formation of stones and takes off painful effects.

In some countries including in Russia, this plant is called Regan or raykhon. In India the basil is considered sacred, daily look after it as it is a symbol of love, family wellbeing, happiness and protects from troubles.

Harm of a basil is that in its structure there are compounds of mercury, at frequent and plentiful consumption of seasoning they can lead to poisoning. Therefore people who are painful with epilepsy and thrombophlebitis and also to pregnant women, diabetics, children up to 7 years, to the feeding mothers and hypertensive persons need to use it carefully. It is impossible to apply a basil more than three weeks in a row.

This spice is applied not only in the medical purposes, but also in cookery.