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Basil is possibly native to India,and has been cultivated there for more than 5,000 years. It is a hardy annual plant, best known as a culinary herb prominently featured in Italian cuisine, and also plays a major role in Southeast Asian cuisines of Indonesia, Thailand, Malaysia, Vietnam, Cambodia, Laos, and Taiwan. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell. When soaked in water, the seeds of several basil varieties become gelatinous, and are used in Asian drinks and desserts such as faluda and sharbat-e-rihan.