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Basil

Basil, Basilikum, Basilic, Albahaca, Ocimum basilicum, Tulasi / Basil (तुलसी / बेसिल)

Basil is a widely used aromatic herb native to tropical Asia and Africa. While not classically mentioned in traditional Ayurveda, it shares properties with Tulsi and is used in a similar manner for digestion, cramps, and mild respiratory support. It has a sweet, slightly pungent taste and is considered Vata- and Kapha-reducing. In modern herbalism and kitchen medicine, it is valued for its calming effects on the nervous and digestive system. Fresh basil is commonly used in pestos, sauces, and salads.

Reduces Vata by calming the nervous system and supporting digestion.

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Generally neutral; may slightly increase Pitta in excess due to heating nature.

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Helps reduce Kapha through stimulation and drying properties.

Rasa

sweet (madhura), pungent (katu)

Guna

dry (ruksa), light (laghu)

Virya

heating (ushna)

Vipaka

sweet (madhura)

Dhatu

Rasa, Rakta, Mamsa

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Bloating, cramping, gas, nervousness, cough, low appetite, damp congestion

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Slightly heating – use in moderation for Pitta types. Avoid large quantities in pregnancy.

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Used fresh in pestos, salads, sauces, or steeped as tea for digestive and respiratory relief. Can be dried and added to herbal blends.

Basil
Basil
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