NATURAL WHOLE VANA TULSI/HOLY BASIL

Description Vana Tulsi Whole, Natural, sustainably sourced Vana tulsi, also known by the name wild basil or tree basil has strong antiseptic properties and is a popular medicinal herb mentioned in Ayurveda. Our natural Vana tulsi is available in the whole form with the same great premium fragrance and freshness. We ensure that our herbs and spices are free from any harmful chemicals or pesticides like GMOs or fillers. It is sustainably sourced including only pure Vana tulsi that is gluten-free, non-bioengineered, vegan, and safe for everyday use. Key Characteristics Sneak Peek Storing Tips Try Something New Scientific name: Ocimum gratissimum Origin: India Active compounds: Contains Vitamins A, C, K and minerals like iron, potassium, and calcium Storage: Store in a tightly sealed container in a cool, dark place Drink It: From smoothies to mocktails and cocktails to teas and immunity-boosting drinks, Vana tulsi has a versatile use. Add It: Vana tulsi is also used in a variety of cuisines like Thai, Vietnamese, and fusion Processing: Whole Sustainability: Natural Appearance: Leaves in greenish-brown color Flavor Profile: Aromatic with notes of green peppercorn Recipes Vietnamese Rice Paper Rolls Ingredients: 10 rice paper rolls, sheets, 100 grams Rice Vermicelli; 2 carrots, cut into sticks; 2 cucumbers, cut into sticks; 1 cup coriander leaves; 1 cup mint leaves; 1 ½ tbsp vana tulsi whole; 8 iceberg lettuce For the Dipping Sauce: 2 tbsp soy sauce; 2 tbsp rice wine vinegar; 1 tbsp lemon juice; 1 tsp ginger, grated; 1 clove garlic, minced; 2 fresh red chilis, finely chopped; 1 ½ tsp brown sugar; ½ to ¾ cup lukewarm water; Salt and pepper to taste Instructions: • Prepare the rice vermicelli noodles as per the package instructions. Drain and cool. • Prepare the dipping sauce. Place the chilies, garlic, ginger, and salt in a mortar and pestle and crush lightly. • Mix the ingredients well and place them in a small bowl until ready to use. • Take a skillet or shallow pan and fill it half, with warm water. Dip each rice paper in water for 10 to 20 seconds or until soft. Place on a kitchen towel and dab to drain excess water and place it on a flat surface. • Now prep the rice rolls by placing 1 to 2 pieces of lettuce on the bottom third of the rice paper. • Top with some coriander, mint, and vana tulsi leaves. Layer some noodles on top of it along with sticks of carrot and cucumber. • Fold over the bottom of the rice paper roll in the filling, tucking in the sides. Roll tightly till it is closed. • Place on a platter with seam side down. Certification