Dry basil has a subtle peppery flavor but, when it’s cooked, the initial flavor gives way to a sweeter note. Egyptian dry basil leaves are prominently featured in many cuisines around the world including Italian, Thai, Vietnamese and Laotian.

Our Egyptian dry basil is just basil, that’s all. No artificial ingredients or preservatives are included because we believe that dry basil is best in its purest form.

Dry basil is a great addition to any sauce, stew, and salad. It’s even delicious when sprinkled on cheese. Dry basil’s flavor profile really comes out in recipes with long cooking times as in a marinara sauce, where the sustained simmer brings out its mild sweetness. With so many options, let your imagination lead you to new uses for this herb!

Historical References

The first written evidence of basil’s existence is 4,000 years old, originating from Egypt. The herb’s name means “king” in Greek. Basil gained its royal name because it was considered a sacred herb in its native India and was often planted in temples because it was considered a protector.

Health Tips

1. Dry basil leaves are a great source of iron. One serving contains 26% of the daily recommended dose. Iron is necessary for the formation of hemoglobin, which carries oxygen throughout the blood in the body.
2. Basil contains the flavonoids orietin and vicenin, plant pigments that shield cell structures from oxygen and radiation damage.
3. Basil contains eugenol, an oil that has anti-inflammatory effects, which may help individuals with arthritis and other inflammatory problems.