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Grown in the temperate region of the Himalayas, this culinary herb is cultivated above 6,000 feet. Handpicked, shade-dried and packed in whole leaf form (to preserve maximum fragrance and color) by a group of 40 farmers (most of whom are women) nestled in the picturesque village of the Kumaon region. Farmers in this group are encouraged to grow these culinary herbs naturally, in small patches without any chemical inputs and to carry on this activity for supplementary income while continuing with their traditional agriculture and horticulture activities. Women, especially are most happy with this programme as they not only have an opportunity to earn home-based income and get money directly into their hands which is spent on children’s fees and other personal expenses.
Uses: Flavors many dishes and cuisines such as Mediterranean to Continental to Thai. It is the main ingredient for pesto sauce and is also good in salads.
Storage: Store in an airtight container in a cool, dry, dark place. Can be stored upto 9-12 months from the date of packing.
Did you know: An infusion of basil settles the stomach while a tea of basil leaves is good for the lungs and diseases of the kidneys and bladder.