Tulsi

Ocimum tenuiflorum (synonym Ocimum sanctum), commonly known as holy basil, tulasi, thulasior tulsi, is an aromatic plant in the family Lamiaceae which is native to the Indian subcontinent and widespread as a cultivated plant throughout the Southeast Asian tropics.

Tulsi is cultivated for religious and medicinal purposes, and for its essential oil. It is widely known across the Indian subcontinent as a medicinal plant and a herbal tea, commonly used in Ayurveda, and has an important role within Hinduism. This plant is revered as an elixir of life.

The variety of Ocimum tenuiflorum used in Thai cuisine is referred to as Thai holy basil (Thai: กะเพรา kaphrao);[2] it is not to be confused with Thai basil, which is a variety of Ocimum basilicum.

Ayurveda

Tulasi (Sanskrit:-Surasa) has been used for thousands of years in Ayurveda for its diverse healing properties. It is mentioned in the Charaka Samhita, an ancient Ayurvedic text. Tulsi is considered to be an adaptogen, balancing different processes in the body, and helpful for adapting to stress. Marked by its strong aroma and astringent taste, it is regarded in Ayurveda as a kind of “elixir of life” and believed to promote longevity. Tulsi extracts are used in ayurvedic remedies for a variety of ailments. Traditionally, tulsi is taken in many forms: as herbal tea, dried powder, fresh leaf or mixed with ghee. Essential oil extracted from Karpoora tulasi is mostly used for medicinal purposes and in herbal cosmetics.

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