This variety of basil, a little sweeter than others, is also known as African basil and wild basil. The leaves are used in sauces, broths, soups, and to season seafood recipes, in the south of Brazil, as well as stews and dishes containing tucupi (fermented manioc broth) in the North. It is also used to prepare medicinal teas – combined with cloves, for instance, it is believed to heal headaches, sinus infection and nasal congestion. The essence extracted from it is used in beverage, food and perfumery industries. It can be found all over the country, and the best time to harvest is from October to December.