The dried large-leaf varieties have a fragrant aroma faintly reminiscent of anise, and a warm, sweet, aromatic, mildly pungent flavour. The dried leaves of the common basil are less fragrant and more pungent in flavour. Basil is widely grown as a kitchen herb. It is used as a seasoning for pizza, spaghetti sauce, sausage, soup, tomato juice, dressings, and salads. Many Italian cooks prefer to use basil instead of oregano.
Tea made from basil leaves is a stimulant.
Over 150 varieties of basil are grown. Basil originated in India, where it was regarded as a sacred herb. In Haiti basil is thought to belong to the pagan love goddess Erzulie, and in Italy it has been regarded as a sign of love. Basil is native to India but is grown commercially all over the Mediterranean region and in California. With an aroma that is like mint and tea, it blends well with tomatoes and is essential in most tomato-sauced Italian dishes.