Basil Leaves Dried – 20g

$3.45

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20G

Product description:

Basil is one of the most frequently used culinary herbs. It has a fresh and sweet aroma with hints of anise. It is crucial to Italian cooking, and often called for in French, Indian, Asian, and Greek cuisine as well. The fresh herb is commonly used in pesto.

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Flavour Notes:

Basil is one of the most frequently used culinary herbs. It has a fresh and sweet aroma with hints of anise. It is crucial to Italian cooking, and often called for in French, Indian, Asian, and Greek cuisine as well.

Culinary Notes:

With its sweet, fragrant aroma and flavour Australian-grown Basil Leaves are one of the most versatile herbs there are. Used in a wide range of cuisines, this delicious herb adds a wonderful flavour to just about anything – soups, stews, salads, pasta, you name it!

Health Benefits:

Basil is a rich source of potassium, manganese, copper and has antioxidant properties. It also has antibacterial and anti-inflammatory properties. Basil (Ocimum basilicum) is a popular kitchen herb used for flavouring food. It is also widely regarded for its health-enhancing properties. Basil has been a staple of medicine for generations and the herb has been used to treat a variety of different conditions, from inflammation to bug bites.

Ingredients:

100% dried Basil Leaves

country of origin:

Egypt

other names or spelling:

Albahaca, Basilic, Basilic Commun, Basilic Grand, Basilic Grand Vert, Basilic Romain, Basilic aux Sauces, Basilici Herba, Basilici Herba, Common Basil, Garden Basil, Krishna Tulsi, Munjariki, Ocimum basilicum, St. Josephwort, Surasa, Sweet Basil, Vanatulasi, Varvara, Visva Tulsi

How to use

  • Dried basil is best used for dishes that require cooking for long periods of time, such as stews, soups, and casseroles
  • By drying the basil leaves it locks in the wonderful flavour and aromas
  • It is also particularly useful when the fresh herb is not available – use 1tsp of dried for 1 handful of fresh
  • Sprinkle over cut tomatoes with some salt for a fresh, simple side salad
  • Combine with olive oil and balsamic for a beautiful dressing
  • Use in the cooking process to impart a sweet basil flavour or sprinkle on top of dishes for a finishing garnish

The Spice People FAQs

Dried basil leaves have a sweet, aromatic flavour with hints of peppery and minty notes. While their flavour is not as intense as fresh basil, they still add a pleasant herbal taste to dishes.

While dried basil leaves can be used as a substitute for fresh basil in recipes, they have a more concentrated flavour, so you’ll need to use less. As a general guideline, use one-third to one-half the amount of dried basil compared to fresh basil called for in a recipe.

Dried basil leaves should be stored in an airtight container in a cool, dry place, away from moisture and direct sunlight. Proper storage will help preserve their flavour and aroma for an extended period.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.