Kemangi: Local Basil in Indonesia

Indonesian people are indeed not familiar with the type of Basil. But even so, in Indonesia there is plant that is still one type with Basil.

KEMANGI, we call this plant a local basil. Indeed, if viewed more closely, of course there are many differences. Kemangi has thinner leaves than Basil leaves.

Indonesian people usually eat basil leaves as LALAPAN or vegetables that are consumed raw as a side dish when eating rice.

Besides being eaten raw, Kemangi is usually used for a mixture of foods made from fish or meat to strengthen the fresh aroma and arouse the taste, and eliminate fishy odors in fish.

KEMANGI is believed to prevent breath odor because the KEMANGI leaves have a unique, refreshing aroma, like lime and mint.

In terms of health, KEMANGI is considered to have the effect of relieving stress, improving digestive function, counteracting free radicals, and good for skin beauty.

I usually eat KEMANGI as raw veggie. The taste is fresh and a little bit same with the fresh taste of mint.

Also read the recipe "VEGAN THAI GREEN CURRY" which uses KEMANGI leaves. I have posted this recipe before: https://steemit.com/dtube/@anggreklestari/jxznwjrti14