Dried basil

Dried basil is an aromatic herb very popular in Mediterranean cuisine and in various regions of the world, especially valued for its intense and characteristic aroma that adds a fresh and slightly sweet flavor to dishes. It is obtained by dehydrating fresh basil leaves (Ocimum basilicum), which concentrates its essential oils and allows it to be preserved for longer without losing its qualities.

Native to South Asia and widely cultivated in the Mediterranean, basil is an essential plant in Italian, Thai, Indian, and Latin American gastronomy. The dried version of basil is especially useful in recipes for sauces, stews, soups, and dressings, where heat gradually releases its flavors.

Regarding its properties, dried basil retains antioxidant, anti-inflammatory, and antimicrobial compounds, providing health benefits such as improving digestion and strengthening the immune system. Furthermore, it is low in calories and contains no fats or sugars.

In different Spanish-speaking countries in Latin America, dried basil may also be known as: dehydrated basil, ground basil (when it is powdered), or simply basil if the context indicates it is the dried version.