Basil Oil belongs to mint family and is mainly grown in the west part of Uttar Prasesh (India). Basil oil is extracted through steam distillation of leaves of Basil plant. Basil Oil’s appearance is Pale yellow to ambered yellow and has a fresh spicy anise like odour. The major constituents of basil oil are Methyl Chavicol (Estragole) and Linalool. Basil is a culinary herb prominently featured in Indian, Italian cuisine, and also plays a major role in the Southeast Asian cuisines of Thailand, Vietnam, Cambodia, and Laos.