Dried basil

Dried basil is an aromatic herb obtained by dehydrating the fresh leaves of the basil plant (Ocimum basilicum), known for its sweet and slightly spicy fragrance. This ingredient is widely used in Mediterranean and Latin American cuisines to flavor sauces, soups, stews, pizzas, and tomato-based dishes. Dried basil concentrates the aroma and flavor of fresh basil, though with a slightly more intense and less juicy profile.

The origin of basil dates back to tropical regions of Asia and Africa, although today it is cultivated worldwide. Historically, it has been valued both in gastronomy and traditional medicine for its digestive and anti-inflammatory properties.

Regarding its properties, dried basil is rich in antioxidants and volatile compounds that provide health benefits, such as improving digestion and having antimicrobial effects. Furthermore, it is a natural source of vitamins A and K, and minerals like manganese.

In the Hispanic American context, although "albahaca seca" is the most common name, it may also be known simply as dehydrated basil or dried basil herb. It is important not to confuse it with other dried herbs that may have similar names in some regions.