Parmeshwar Lal Saran*1, Hiteksha I. Damor1, Rohan Sarkar1, Dipak Kumar Ghosh2 and Manish Kumar Suthar1
1ICAR-Directorate of Medicinal and Aromatic Plants Research, Boriavi-387 310, Anand, Gujarat
2Department of Spices & Plantation Crops, Bidhan Chandra Krishi Viswavidyalaya
Mohanpur, Nadia-741252
Received-30.10.2022, Revised-13.11.2022, Accepted-28.11.2022
Abstract: The Ocimum basilicum L. having genetic resources with huge diversity for the food flavoring. Diversity is a prerequisite for proficient selection and crop improvement in basils. The basil diversity based on appearance, flavors, herbage yield, essential oils and chemical content provide great opportunities for developing new aromatic crops. Basil elite DIB-1 has severe leaf puckering and is rich in methyl eugenol (30%) may be used for flavoring food products. This elite can be promoted as new selection to flavor five star dishes.
Keywords: Ocimum basilicum L., Leaf puckering, Methyl eugenol, Flavouring food
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