Dried Basil

Dried basil, a popular herb used worldwide, originates from the Lamiaceae family and is derived from the drying process of the Ocimum basilicum plant. Known for its intense flavor and aroma, this vibrant green herb provides versatility in the culinary world. Dried basil is most commonly used in Western and Mediterranean cuisines and pairs exceptionally well with tomatoes, vegetables, and various meat dishes. To use dried basil, it's often recommended to be rubbed between the fingers to release the natural oils and enhance the flavor before addition to a particular recipe. Substitute fresh basil by using 1/3 of the amount of dried basil for an equally delightful taste. As dried herbs are usually more concentrated in flavor than fresh ones, this herb can impart a strong aromatic punch to various dishes, such as stews, sauces, and soups.
CAL / 100G
dried basil
Dried Basil FAQ
Dried basil, a staple in many kitchens, carries its strong, pungent flavor extremely well despite being dried. One common misconception that many have is that dried basil can be simply swapped on a 1:1 ratio with fresh basil in recipes. Although dried herbs tend to have a stronger, concentrated flavor than fresh ones, it's best to use 1/3 the amount of dried basil compared to fresh. To extract the most flavor, rubbing the dried basil between your fingers before adding it to your dish is a simple yet effective trick to release the natural oils. On another note, adding dried basil too early in the cooking process can result in a loss of flavor due to prolonged exposure to heat. It's best to add dried basil midway through cooking for optimal flavor infusion.
Can I use dried basil as a substitute for fresh basil?
Should I add dried basil at the beginning or end of my cooking?
What dishes can I add dried basil to?
Can dried basil be used in tea?
What can I use if I don't have dried basil?
Why is my dried basil flavorless?
Should I rub dried basil before adding it to my cooking?
Can dried basil be added to cold dishes?
Can I grind dried basil to use it in recipes?
What does dried basil taste like?
Expiration & Storage Tips
When does dried basil expire?
Dried basil, when properly stored, has an average shelf life of about two to three years. The expiration date on the package is usually a good guideline, but you can still use dried basil safely past this date if it has been stored correctly. Its flavor and aroma, however, might diminish over time. Once the package has been opened, the herb should retain its peak freshness for about six months. Freezing isn't necessary or common for dried herbs as it doesn't significantly extend the shelf life.
How do you tell if dried basil is bad?
There are a few telltale signs that dried basil has gone bad. The first is the loss of its vibrant green colour which could fade to a dull brown. The scent of the herb could fade dramatically or even completely disappear. If you don't smell a strong, refreshing, and slightly sweet aroma when you pinch the dried leaves, it's likely past its prime. Finally, if you taste a tiny bit and it barely has any flavor, it's time to replace your supply.
Tips for storing dried basil to extend shelf life
• Store the dried basil in a cool, dark, dry place to maintain its color and aroma. Light, heat, and moisture are enemies to all spices and herbs. • Once you've opened the jar or package, make sure to close it tightly after each use to limit the exposure to air which can degrade the quality over time. • Although not necessary, you can opt to vacuum seal your spices and herbs to remove the air and extend the shelf life. • If possible, purchase whole leaf basil rather than pre-crushed or ground versions. Whole leaf herbs and spices tend to retain their flavor and aroma for longer periods than their crushed counterparts. You can grind the amount you need each time you cook. • Rather than stocking up in large quantity, try buying only enough dried basil that you will use within six months to maximize the flavor profile. • Regularly rotate your spices and herbs by using the 'first in, first out' principle. This means using older supplies before newer ones to ensure you’re consistently using fresh, flavorful ingredients in your cooking.
2 - 3.6
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