FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
KERMANGI (Indonesia, Malaysia)
Excerpts from Passmore, Jacki. 1991. The Encyclopedia of Asian Food and Cooking. Hearst Books, New York.
is a type of basil native to these countries. It has a mild, although distinct flavor.
This resource is much more than a dictionary or encyclopedia. If you wish to know more about cuisines and associated recipes from individual countries, this would be an excellent resource.
