[2] Leaves of Ocimum campechianum are eaten in Brazil's Amazon jungle.

Similar to basil, it has a pungent flavor and contains essential oils which have been used ethnomedicinally.

[5][6] Essential oil from O. campechianum has been tested for its in vitro food-related biological activities and found comparable to the essential oils of common basil and thyme and superior in its capacity as an antioxidant.

It has also been found to possess antifungal activity against food spoiling yeasts.

[7][8] Multiple chemotypes exist within the species and can be distinguished by analyzing the essential oil by gas chromatography (GC) and/or GC isotope ratio mass spectrometry.