Topic: Tulsi

[Mikka1]

Has anyone used thus Indian herb and what in please?
Thanks ;D

[Cory Ander]

Apparently it's"Holy Basil" used for medicinal purposes, in tea, and sometimes in Thai cooking.

I haven't heard of it being used in Indian cooking (in fact I hadn't heard of it at all), but I'm sure you'd love to try it! 

[Mikka1]

;D
Transparent aren't I.... 
Yeah though I've never seen it at the store. European Basil yes but nothing Called Tulsi but I didn't look hard enough I don't think?

I cook a lot of Italian food too, I'm very good at tom/garlic sauces and regularly use basil in those dishes with other herbs. What I find totally annoying is that the taste (I've said this many times over and I'm totally annoying about it too I know). that I get from Vindaloo is like someone's name you can never quite remember? I know what it is yet I cannot put my finger on it. How annoying is that?  :

One of these days I'm going to cook each individual spice on its own in a small portion of oil to cancel them out. I know it could be a combo, PP's posts prove that they exist but its worth a shot too.  ;D

but I'm sure you'd love to try it! 

[JerryM]

Mikka,

apologies to side track the post. the Italian caught my eye. i'd be real interested in what herbs u use. i use basil, oregano (i even add to bread when making the bread) and marjoram in equal proportions. i also use Rosemary on a tomato pizza. would appreciate your thoughts.

[Mikka1]

Nah that's ok if it is with other folks too?

Pretty much the same as you really Jerry. I use a lot of garlic but also add Carrots to tomato sauce. I'm aware that a lot of Italian places do the same and it does make a difference.

My favourite is a basil/garlic/tomato sauce which is really minimalistic with lashings of GOOD olive oil. Oregano is just an additive for me really since its so pungent, almost salty in nature to my palette anyway?

This is pretty much what I use on most things but I'm really basic with pizza and only add just blended tomatoes as a base with perhaps some GOOD olive oil then whatever takes my fancy which is usually simple again.

Odd innit. Here's me working with petri dishes on Indian and so simple on Italian. Really makes me wonder sometimes hahaha  ;D

Mikka,

apologies to side track the post. the Italian caught my eye. i'd be real interested in what herbs u use. i use basil, oregano (i even add to bread when making the bread) and marjoram in equal proportions. i also use Rosemary on a tomato pizza. would appreciate your thoughts.

Mikka,

apologies to side track the post. the Italian caught my eye. i'd be real interested in what herbs u use. i use basil, oregano (i even add to bread when making the bread) and marjoram in equal proportions. i also use Rosemary on a tomato pizza. would appreciate your thoughts.

[JerryM]

Mikka,

many thanks. totally agree although i do like my oregano. an italian i knew for a while put me onto the carrot.

the petri dishes raise a smile - not used since school days although i've adopted the same approach to my curry journey.

i do feel i'm very close. i still know i have much to learn though. i now appreciate we are not all looking for the same end point (latest panpot). if i can help i will - just ask on what u need. i do believe all that is needed is on this site. i think my gap is now just down to recipe refinement.

[Secret Santa]

Yeah though I've never seen it at the store. European Basil yes but nothing Called Tulsi but I didn't look hard enough I don't think?

You should find it in any good chinese store in the UK. I used it to make Thai pork with holy basil, but it did nothing for me and I never used it again!

[Mikka1]

Thanks SS.
I'll just try to look harder. I use Basil both dry and in leaf form a lot. I miss that taste and just wanted to try this since they say its much stronger than European Basil?

You should find it in any good chinese store in the UK. I used it to make Thai pork with holy basil, but it did nothing for me and I never used it again!