When cooking with Kemangi, why is it often integrated near the end of the cooking process?
Answer
To preserve its volatile oils.
Kemangi is often added near the end of the cooking process, whether in stir-fries or curries, specifically to preserve its volatile oils and sharp fragrance.
Related Questions
What is the local Indonesian name for the herb commonly referred to as Indonesian basil?Which scientific classification frequently identifies Kemangi, or Lemon Basil?What chemical compound is present in high concentration in Lemon Basil, giving it its characteristic lemon scent?In Indonesian cuisine, what traditional assortment of raw or lightly steamed vegetables is Kemangi often a cornerstone of?When cooking with Kemangi, why is it often integrated near the end of the cooking process?What is the common propagation method used by gardeners starting Kemangi?What flavor characteristic distinguishes Kemangi from the pure sweetness associated with Genovese basil?If Kemangi is used instead of Genovese basil in a recipe like pesto, what adjustment might a cook need to make regarding acidity?What gardening action encourages the plant to produce bushier growth rather than tall, leggy stems?What is the best indicator of quality when sourcing fresh Kemangi before using it?