Fragrant dried Basil is a spice, which is obtained by drying the leaves and inflorescences are annual herbaceous plants of the family Lamiaceae. The homeland of Basil is considered to be Africa and other tropical regions of Asia.
In its chemical composition, Basil has a rich set of various nutrients, vitamins, plant and mineral substances:
the essential oil is of complex composition;
vitamins: A, B1, B2, B4, B5, B6, C, E, K, PP;
macronutrients: magnesium, potassium, calcium, iron, phosphorus, sulfur, sodium;
trace elements: zinc, selenium, manganese, copper, etc.
Basil eliminates inflammatory diseases of external and internal organs, reduces the frequency of headaches, has a beneficial effect on the gastrointestinal tract, has a bactericidal effect, anti-carcinogenic properties, etc.
Dry Basil retains its chemical composition, all useful properties, as well as the aroma and taste inherent in fresh herbs. But it is more convenient because you can get it at any time of the year.
At the moment there are more than 70 types of Basil. To prepare crushed dry Basil, only green and purple (red) types are suitable.
Dried Basil, as a seasoning, is revered in the world of cooking and gives the dish an amazing aroma and spicy taste. Basil is used for cooking first courses, meat, fish, vegetables, flour dishes, curd casseroles, sauces, dressings, lemonades and liqueurs