Organically grown basil leaves, harvested whole and slowly dried to hold their aromatic oils and deep green colour. A member of the mint family, basil traces back to warm regions of India and the Middle East before it became a Mediterranean staple. These loose leaves are sorted for clean whole leaf and sealed to keep their fragrance intact from field to pantry.
Drying concentrates basil into a deep, sweet, and slightly peppery herb carrying gentle notes of anise, allspice, and clove. The process softens the bright top notes of the fresh plant and leaves a rounder, warmer flavour that stands up to long simmering. A little goes a long way, lending a savoury, faintly sweet aroma to tomato based sauces without overpowering the dish.
For the boldest flavour, stir these leaves in near the end of cooking, or crush them between your fingers to release the oils before they go in. Use roughly one teaspoon of dried leaf in place of a tablespoon of fresh. They rehydrate fast in warm liquid, so soups, sauces, and dressings pick up the aroma within minutes.
Just pure organic basil and nothing else. No salt, no fillers, no anti caking agents, no artificial flavours or preservatives. The leaves stay loose rather than ground to a fine powder, which protects the essential oils and holds the flavour fuller for longer. Kept in a sealed pouch away from light and heat, they carry their aroma through months of everyday use.
Basil is tomato's natural partner, at home in pasta sauces, pizza, minestrone, and slow roasted vegetables such as aubergine, courgette, and squash. Blend it into vinaigrettes, marinades, and herb butters, or scatter it over grilled fish and poultry. It suits Italian classics and Thai or Vietnamese inspired plates alike, an everyday seasoning to keep within reach.
