Dried basil leaves

Dried basil leaves are the dehydrated leaves of the Ocimum basilicum plant, an aromatic herb highly valued in cooking for its fresh and slightly sweet flavor with mentholated and spicy notes. Its use is common in a wide variety of dishes, especially in Mediterranean, Italian, and Latin American recipes.

Origin: Basil is native to Southeast Asia and India, but it has been cultivated for centuries in the Mediterranean basin, where it has become an essential ingredient in the local cuisine.

Properties: In addition to providing a characteristic flavor, dried basil leaves contain antioxidants, essential oils, and anti-inflammatory compounds. Their dehydration concentrates their aroma and flavor, making them ideal for seasoning sauces, stews, soups, and marinades. Unlike fresh basil, the dried version has a more intense and earthy flavor, so it is recommended to use it in smaller quantities.

Synonyms in Spanish (Latin America): albahaca seca, alhábega seca, basílico seco.