Dried basil is the Beatles of herbs. Loved all over the world, it is the walrus. Koo-koo ka choo.
Basil is one of the most common herbs in the world. Easily grown both outdoors, and in pots, it can be found virtually everywhere. Italian cuisine makes popular use of it, but it finds itself introduced into other cuisines as both an aromatic, and a flavorant.
Dried basil is best for where you want the flavor, and the mouth feel.
What is dried basil is not ideal for? It is NOT a one-to-one substitute for fresh. Can you make pesto with it? Yes, but it won’t be very good pesto.
Basil is extremely aromatic. The fresh has an herbal scent that has gentle, pleasant notes of sweet grass, and lemon fragrance. Dried, there are the herbal-grassy notes. The sweetness, and fragrance are more subdued..
Basil now grows in most regions of the world. Its origin is believed to be India, but its natural range is throughout India, Asia and Africa. It is prominently featured in varied cuisines throughout the world including: Italian; Thai; Vietnamese; and Laotian.
We know that basil traces back, in human history, at least about 5,500 years. Its origin is believed to be India. First indications of its use in China date to 850 ACE. Basil has been dried, for non-seasonal use, for millennia. When was it first powdered? No one can say.
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