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Fresh freeze-dried basil - Egypt

Basil is an aromatic plant that is essential in Mediterranean cuisine. Enhance your southern recipes with our freeze-dried basil. Its strong and fresh taste goes perfectly with your vegetables and meats. Add a pinch of basil to your sauces to flavour them or sprinkle on your meat and fish.

Food pairing: tomatoes, fresh cheeses, apricots, strawberries, eggplants, courgettes, pesto, pistou..

Packaging : 40g resealable bag - aroma preservation.

Origin - Plantations : Nile Delta, Alexandria region - Egypt

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  • 40g
  • 80g
  • 160g
  • 320g

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  • What is basil?

    Basil (Ocimum basilicum) is a herbaceous aromatic plant of the lamiaceae family. It is used as a condiment. It is also known as common basil or royal herb

    Particularity of basil

    The basil plan is 20 to 60 cm high. It has large lanceolate oval leaves that can reach 4 cm. The oldest plants can reach a height of up to 1 m if they are stored under heat or planted in regions with a warm climate.

    The colour of the basil leaves differs according to the variety. The leaves can be light green, dark green or purple. During its flowering, basil is covered with small, white bilabiated flowers. It gives off a lot of perfume and its cultivation requires arid land and moderate exposure to the sun.

    Tip: Are your basil plants dry? A little water is enough for them to regain their full strength

    Harvesting basil plants

    Growing basil is relatively simple. Basil (Ocimum basilicum) is a plant that requires a warm and sunny climate to develop well. However, it is also cultivated indoors.

    Common basil is an annual plant. Asian varieties, on the other hand, are grown in hot and humid climates and are considered as perennial plants.

    Basil is sown in early spring in warm countries. In countries with a temperate climate, it is advisable to sow in a greenhouse or in a pot at a temperature of 20°C. Its water needs are moderate.

    Basil is harvested in summer. It gives the most leaves in July and August. Be careful not to let the sun's rays burn its leaves.

    Tip: Do you want to collect basil seeds to replant next year? In this case, wait until mid-autumn and let your aromatic plants bloom. Collect the seeds once the flowers are fully formed and mature.

    Basil is an aromatic plant that fears full sunlight. In the open, it can be planted next to solanaceous plants such as tomatoes and peppers.

    Tip: To get as many leaves as possible on your basil plan, I advise you to avoid letting it flower. To do this, as soon as the first signs of flowering appear, pinch the stems.

    David Vanille's choice: I have chosen to offer you fresh freeze-dried basil from Egypt. Its pronounced taste and unique fragrance sublimate all your Mediterranean recipes to perfection. Dried basil can be kept for a long time while retaining its aromatic qualities


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    The different varieties of basil

    There are different varieties of basil:

    • Big green basil: used in Mediterranean cuisine, it is distinguished by its deep green leaves
    • Fine green basil: it develops slightly spicy aromas and is recognizable by its small, smooth green leaves
    • Thai basil: often used in Asian cuisine, it is distinguished by its aniseed-like taste similar to tarragon. It is recognizable by its purple stems overhung by small green leaves.
    • Basil lettuce leaf: a species with aniseed flavours recognizable by its large light green leaves
    • Purple basil: as its name suggests, a species entirely purple in colour. It develops peppery aromas.
    • Marseille basil: a common species recognizable by its large green leaves
    • Lemon basil: as its name suggests, this species of basil develops lemony aromas. Its leaves are a light green that tends towards yellow. A species sensitive to elements such as wind or sun

    The origins of basil

    Basil (Ocimum basilicum) is an aromatic plant that, depending on the species, comes from Central Africa and South Asia. This millennial plant arrived in Egypt at least 4,000 years ago. This is where it was imported into Europe in the 2nd century. First arrived in Rome, his culture later spread throughout Southern Europe. It was not until the 14th century that he passed the test.

    Customs and culture around basil

    In addition to its use in cooking, basil has always been a sought-after plant to ward off bad spells or express unfriendly feelings.

    Here are different uses according to certain customs:

    • In Nepal and India: they are offered to Krishna
    • In Africa: it is said that he conjured the wrong fate
    • In Egypt: it was used during mummification for its antibacterial properties
    • In Bétera (Spain): It is celebrated on August 15. The competition for the largest basil is organized there. Some species can reach heights of up to 4 m.

    Basil by age:

    • Antiquity: basil is a royal plant
    • Middle Ages: plants used in witchcraft, it is served as a tea to pregnant women to facilitate pregnancy and breastfeeding
    • In the 10th century: the plant was synonymous with hatred. Some claimed that insulting his plans of basilics (Ocimum basilicum) when planting made them more vigorous

    Other uses of basil

    Basil is a plant known for its medicinal properties.

    It is attributed effects:

    • Stimulants
    • Antivirals and dewormers: it is used for stomach aches and pains
    • Antidiarrheal

    It is also beneficial to fight against:

    • Coughing
    • The sore throats
    • Bronchitis
    • Rheumatism
    • Lung infections

    Did you know that? It takes 10 kg of basil to produce 10 ml of essential basil oil. It is used for its soothing and anti-infectious properties

    How to use basil in cooking?

    The freeze-dried Egyptian basil I offer you has excellent taste qualities and an exceptional fragrance. It will enhance your sauces, salads and plancha vegetables. Freeze-dried basil is used extensively in Mediterranean cuisine, where it often accompanies tomatoes, eggplants, mozzarella, etc. It is also one of the essential ingredients in the best pesto (Italy) or Pistou (France) recipes, to which it adds its full flavour


    Our recipe ideas with basil

    To help you fully enjoy the flavours of our freeze-dried basil (Ocimum basilicum), we offer you in addition to our recipes on the blog, this 3-course menu where basil plays an important role.

    The starter: Basil and tomato puff pastry

    In this recipe, basil goes perfectly with tomatoes. To provide some consistency, it is possible to add pine nuts. The tomatoes will be cut into pieces. Sprinkle your puff pastry with olive oil, sprinkle with garlic powder and freeze-dried basil and add your tomatoes and pine nuts that you have previously crushed. A tasty and quick to prepare basil starter with a small arugula salad

    The dish: Eggplant gratin with basil

    A classic Mediterranean cuisine! The sweet taste of eggplant is enhanced by the aroma of basil. Slice your aubergines lengthwise, sprinkle with olive oil. Season with salt and pepper and sprinkle with dried basil. Repeat the operation on several layers and finish by adding parmesan cheese. A vegetarian dish with succulent basil that can be used as a side dish for your meat and fish

    Dessert: Apricot sweetness, basil flavor

    A simple muffin recipe that changes from chocolate softness to chocolate! Add small pieces of apricot and a pinch of basil to your soft dough. Excellent eaten warm, these sweet apricot sweets will delight children and adults alike. They can be enjoyed alone with coffee, Italian, of course! In summer, it is served with a ball of basil sorbet to bring a little freshness


    How to store basil?

    We advise you to keep your freeze-dried basil in an airtight container and away from light. It will thus retain all its gustatory properties and aromas. Do you have fresh basil leaves to keep? Wash them, dry them and place them in a freezer bag in the freezer.

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