Green basil 100g.

Basil is deservedly considered the king among seasonings, although it began to be used in our national cuisine relatively recently. The homeland of the spice is Africa, where the plant was first used as a seasoning. Over time, gourmets of Asian, Georgian, Azerbaijani cuisine introduced basil into their everyday life, and later Italian, Greek, French and Western European cooking acquired the taste of basil.

Although there are about 100 varieties of basil, green and purple are the most commonly used. The difference is that green has a more pronounced taste and aroma.

Due to the short shelf life of fresh basil, gourmets have come up with a way to preserve the spice for a long time. It is simply dried. After going through this process, it retains its original qualities, unlike other seasonings that lose their flavor.

Surprising in all respects, the unusual and incomparable fragrance of dried green basil gives dishes an incredible taste. Just a quarter of a teaspoon can radically change the taste of cooked food for the better.

Usually dried basil manifests itself as a single-component seasoning, but sometimes it is added as a component of prefabricated seasonings. For example, basil and cloves go well together, and by adding rosemary we get a substitute for a mixture of peppers.

For fans of this seasoning, preparing your favorite dishes is not complete without green basil. It is added to soups, meat dishes, pizza, cottage cheese casserole, omelet, stewed vegetables, lasagna, and risotto. Fresh and dried tomatoes, sweet paprika go best with basil. And beans and dishes made from them acquire a new taste. But basil especially enhances the taste of beef and lamb.

Dried basil is also used when preparing preserves for the winter, for example, in marinades for tomatoes.