top of page

Technical Sheets

Basil Nufar

  • Scientific name : Ocimum basilicum cv. Nufar

  • Characteristics : Genoese basil variety resistant to mildew, large and aromatic leaves.

  • Shelf life : 10–12 days under controlled refrigeration.

  • Culinary uses :

    • Ideal base for pesto and fresh sauces.

    • Marinades and dressings.

    • High demand for Mediterranean cuisine.

Basil Thai

  • Scientific name: Ocimum basilicum var. thyrsiflora

  • Characteristics: Narrow, bright green leaves with purple stems, aniseed aroma with licorice notes.

  • Shelf life: 10–14 days under optimal refrigeration conditions.

  • Culinary uses:

  • Asian cuisine (soups, curries, stir fry).

  • Aromatic infusions and teas.

  • Gourmet decoration for its green-purple contrast.

Basil Aroma

  • Scientific name: Ocimum basilicum

  • Characteristics: Very productive sweet basil variety, medium-sized, intense green and highly aromatic leaves.

  • Shelf life: 10–12 days under refrigeration.

  • Culinary uses:

  • Ideal in Caprese salads, pizzas and pastas.

  • Food industry (oils, preserves, sauces).

  • Versatile in international cuisine due to its sweet and fresh flavor.

Basil Opal

  • Scientific name: Ocimum basilicum var. purpurascens

  • Characteristics: Deep purple leaves, milder and slightly spicy flavor.

  • Shelf life: 8–10 days under optimal refrigeration.

  • Culinary uses:

  • Decorative touches on gourmet dishes.

  • Infusions and flavored oils.

  • It adds a unique color to salads and cocktails.

bottom of page