Ocimum kilimandscharicum

DEPARTMENT OF BOTANY
MEDICINAL PLANTS

Ocimum kilimandscharicum (R. Br.) Guerke

Family: Lamiaceae
Common Names: Hoary basil, Camphor basil, Red basil, Kilimanjaro basil, Fever plant
Vernacular Names: Kapur Tulsi (Hindi), Karpura Tulasi (Sanskrit, Tamil, Malayalam)
Plant Description
Habit: Perennial shrub
Height: 1-2mm
Leaves: Ovate silvery, grey green, strongly scented and toothed
Flowers: Tiny, pale pinkish-white, and borne on tall stalks
Stem: Light scented, hairy
Root system: Woody, fibrous
Beneficial Properties
 Culinary Uses
 The fragrance of the leaves is attractive-spicy and complex, resembling clove.
 It is used in Thai cuisine as a spice in stir-fries with meats and seafood with rice.
 Dried leaves are brewed into tea and it gives an excellent taste.
Medicinal Properties

 Tulsi Kapoor has adaptogenic, cardio protective, analgesic, immune enhancing, anti-fertility, anticancer, and anti-diabetic, antifungal, anti-allergic, antimicrobial, antibacterial and antispasmodic actions.
 It will help in the treatment of bronchitis, malaria, diarrhea, dysentery, skin disease, arthritis, eye diseases and insect bites.
 Tulsi Kapoor also contains vitamin C and A, calcium, zinc and iron, as well as chlorophyll and many other phytonutrients and enhances the efficient digestion, absorption and use of nutrients from food and other herbs.
Other Uses
 Traditionally the dried leaves have been mixed with stored grains to repel insects.
 In Sri Lanka Tulsi Kapoor is used as a mosquito repellent.