Profile: Sweet basil, dried, is a dependable herb with a delicious punch. Without it, no soup or tomato sauce is complete. It's heresy to serve breadsticks without a little sprinkle of dried basil.
Summer basil thrives in full light and water. It develops rapidly, making it difficult to keep up. One can only produce so many tomatoes for a caprese salad, and making fresh basil pesto gets old after twenty-eight batches.
Dehydration is common in the summer. Whether you're making pasta Bolognese, lasagna, or a big meatloaf, these crushed basil leaves will provide a fresh, slightly spicy flavor to your food.
|Ways To Use||Tomato sauces, cold pasta salads, grilled fish, salad dressings, and roasted poultry all benefit from the addition of dried basil. Marinades, stews, soups, and pesto all contain this ingredient.|
|Basic Prep||There is no need to prepare anything; simply add to the dish/recipe as desired.|
|Cuisine||Asian, Cambodian, Italian, Mediterranean, Thai, Vietnamese
|Taste & Aroma||Sweet|
|Shelf Life||1.5 Years
|Handling / Storage||Store in a cool, dry place
|Country of Origin||Egypt|
|Dietary Preferences||Gluten-Free, Kosher Parve, Non-GMO
|Allergen Information||None Specified