Kemangi [ke-ma-ngi] : Lemon Basil

Kemangi is a hybrid between basil (Ocimum basilicum) and African basil (Ocimum americanum).It is an herb grown primarily in northeastern Africa  such as Arab or Persia and southern Asia such as  Lao,  Thai (maenglak), and of course Indonesian cuisine for its strong fragrant lemon scent is used in cooking.

Lemon basil is popular in the cuisine of West Java of  Indonesia (where is it called 'kemangi'). It is often eaten raw as lalab (raw fresh vegetables) and may be used as a seasoning for soups and salads, or as a garnish. It is also a main ingredient in pepes (marinated steamed meat).





 http://en.wikipedia.org/wiki/Kemangi