Dried basil

Dried basil is a culinary herb made from the leaves of the basil plant (Ocimum basilicum), which is native to tropical regions. The leaves are harvested, dried, and often crumbled or ground to preserve their flavour and aroma for use in cooking.

Dried basil is primarily used to impart a characteristic sweet, peppery, and slightly minty flavour to a wide variety of dishes. It is a common ingredient in Italian and Mediterranean cuisine, frequently found in pasta sauces, pizzas, soups, stews, and meat or vegetable dishes.

Basil is not considered a food additive and is not assigned an E-number. It is a common culinary herb consumed in small quantities as part of a balanced diet. Regulatory bodies such as the European Food Safety Authority (EFSA) have evaluated various compounds found in basil, but typically in the context of flavourings or specific constituents rather than the dried herb itself. There is no widespread controversy regarding the consumption of dried basil at typical dietary levels.