Freeze Dried Basil

In aromatic herbs quality is measured by volatile oil content. Basil's characteristic aroma comes from highly volatile compounds such as linalool and methyl chavicol. In traditional drying most of these are lost, leaving a faded, aroma-free leaf.

Because freeze-drying works under vacuum at low temperature, it preserves the volatile oil profile markedly better. The product keeps its vivid green colour and, when crumbled by hand, releases an aroma close to fresh basil. As the leaf structure is dried intact it also remains visually recognisable.

Leaf form is used in pizza, pasta, salads, gourmet ready meals and garnish; powder in sauce bases, spice blends, marinades and bakery. It is a sought-after ingredient in premium Italian cuisine products.

The product is extremely light and the leaf structure is fragile; volumetric dosing and low mechanical load are recommended. To prevent aroma loss it should be consumed within a short time after the pack is opened.