Dried basil leaves

Dried basil leaves are the dehydrated leaves of the basil plant (Ocimum basilicum), an aromatic herb highly valued in Mediterranean cuisine and in various cultures around the world. These leaves concentrate the characteristic flavor of fresh basil, with sweet and slightly spicy notes, but with a more intense aroma due to dehydration.

Origin: Basil is native to tropical regions of Asia and Africa, but its cultivation and use have spread globally, especially in Mediterranean countries like Italy and Spain, where it is an essential ingredient in traditional dishes.

Properties: Dried basil leaves contain antioxidants, essential oils, and anti-inflammatory compounds. Furthermore, they add flavor and aroma to preparations without adding calories or fat. They are especially used in soups, sauces, stews, pizzas, and marinades, providing a herbal and fragrant touch.

Synonyms in Latin American Spanish: although the most common term is albahaca seca, in some regions it may also be known simply as albahaca deshidratada or albahaca triturada. In countries such as Mexico, Chile, and Argentina, the term albahaca is predominantly used.