Venkatramna Industries

Indra Nagar, Kanpur, Uttar Pradesh

Holy Basil, also known as Tulasi or as the botanical Ocimumbasilicum, ct. Estragole and Ocimumbasilicum, ct. Estragole is negative to part of southern India and south east Asia. It is used extensively across India in the practice of Ayurvedic medicine and for spiritual purposes.    

As a food ingredient the dried herb is very popular in Thai cuisine where is it often called ‘Thai Holy Basil’ (known locally as kaphrao). You will find it in many traditional Thai dishes so look out for it when you next indulge in your Favorite Thai dishes!

Although basil grows best outdoors, it can be grown indoors in a pot and, like most herbs, will do best on a sun-facing windowsill. It should be kept away from extremely cold drafts, and grows best in strong sunlight, therefore a greenhouse or row cover is ideal if available. It can, however, be grown even in a basement, under fluorescent lights. 

If its leaves have wilted from lack of water, it will recover if watered thoroughly and place in a sunny location. Yellow leaves towards the bottom of the plant are an indication that the plant has been stressed; usually this means that it needs less water, or less or more fertilizer. 

Basil is possibly native to India and has been cultivated there for more than 5, 000 years. It was thoroughly familiar to the Greek authors Theophrastus and Discords. It is a tender plant, best known as a culinary herb prominently featured Italian cuisine, and also plays a major role in Southeast Asia Cuisines of Indonesia, Thailand, Malaysia, Vietnam, Cambodia, Laos, and Taiwan. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell.   

The term "wild" when applied to plants or plant species refers to those that grow spontaneously in self-maintaining populations in natural or semi-natural ecosystems and can exist independently of direct human action.Venkatramna Industries have selective wild varieties of species which are being conserved to obtain oil and this is one of them. These species are the wild species (Original of their genera), means they are not Genetically modified (GMO), Non-Hybrid and no artificial or desired characters were induced. Collectively we call them Wild Crafted Essential Oils.

Basil is possibly native to India and has been cultivated there for more than 5, 000 years. It was thoroughly familiar to the Greek authors Theophrastus and Discords. It is a tender plant, best known as a culinary herb prominently featured Italian cuisine, and also plays a major role in Southeast Asia Cuisines of Indonesia, Thailand, Malaysia, Vietnam, Cambodia, Laos, and Taiwan. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell.

Floral wateris obtained by the same process as the essential oil, namely by steam distillation of water. The flowers are crossed by water-steam. Once it is released from the container, the steam, which is enriched by the essential oil contained by the plants, is condensed in a coil that has been kept in cold. The recovered fluid is composed by essential oil and water: The floral water is the water naturally enriched by traces of essential oils (about 0.1%). The floralwater concentration will be expressed as a percentage. A floral water at 50% means that 50 kg of dry plants were required to produce 100 kg of floral water.