Dried basil

Description

Dried basil has a concentrated, sweet-spicy aroma with hints of anise and pepper, ranging in color from light green to olive and has a brittle, easily crumbling texture. Although it loses some freshness compared to fresh leaves, it retains its characteristic herbal scent, which enhances dishes without overpowering them. Nutritionally, it provides small amounts of vitamins A, K, and C, as well as minerals such as calcium, iron, and magnesium, along with flavonoids and essential oils (including eugenol), which exhibit antioxidant and anti-inflammatory properties, potentially supporting digestion and immunity. Dried basil pairs well with Mediterranean cuisine: tomato sauces, soups, casseroles, marinades, dressings, and dishes with mozzarella or olive oil. It is best added at the end of cooking or lightly crushed to release its aroma. Store in an airtight, opaque container in a cool, dry, and dark place, away from heat sources; the optimal usage period is 6–12 months for the best flavor intensity.