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Basil seed (Ocimum basilicum or Ocimum tenuiflorum, aka Ocimum sanctum) is the general term used to refer to the seeds of a few species of herb plants (basil). Generally, these seeds are small, black with a mild, nutty flavor and gel-like texture when soaked in water for 15 minutes.
Shiso seed pods (fruits) are called shiso no mi, and are salted and preserved like a spice. They can be combined with fine slivers of daikon (radish) to make a simple salad. [40] Oil pressed from the seeds was once used for deep-frying. [31] Shiso sprouts, buds and cotyledons are all called mejiso (芽紫蘇), and used as garnish.
The roasted seeds are also ground to prepare a spicy chutney. The seeds and leaves of perilla are also used for flavoring curries in north east India. Manipuri cuisine uses the ground roasted seed in a salad. Its seeds are used in salads and meat dishes by the Khasis and the Assamese, Bodos and Nagas are also well aware of its uses.
Perilla is a genus consisting of one major Asiatic crop species Perilla frutescens and a few wild species in nature belonging to the mint family, Lamiaceae.The genus encompasses several distinct varieties of Asian herb, seed, and vegetable crop, including P. frutescens (deulkkae) and P. frutescens var. crispa (shiso). [1]
Thai basil [a] is a type of basil ... In Taiwan the Thai basil is called káu-chàn-thah (Chinese: ... Thai basil, which can be grown from seed or cuttings, requires ...
In this vegetarian version of the Chinese-American favorite, beef & broccoli, oven-baked tofu gets tossed in a savory, sweet, and slightly spicy sauce along with crisp-tender broccoli, then topped ...