Dried basil — composition, benefits, harm and features of cooking
Caloric content: 233 kcal.
Energy value of the product Basil dried:
Carbohydrates: 47.75 g.
Dried basil — amazing in all respects and very fragrant spice, which is obtained by drying the leaves and inflorescences of the plant, all parts of which have an extraordinary, incomparable smell.
Translated from the Greek basil means «king.» Indeed, this spice can be endowed with a royal title in the kingdom of spices.
In total, there are about one hundred varieties of this plant in nature, but they did not find all of them in cooking.
This spice has recently become popular with us. Initially, it began to be applied in its homeland — in Africa, and only then people in Asia fell in love with it. Today, basil is widely used in cooking, although only two types of this spicy plant are in special demand.
Dried basil — even purple, even green — has found its place in both Italian and Greek, as well as in French and Western European cuisines. In the countries of the post-Soviet space, basil was first firmly entrenched on the tables of residents of Georgia and Azerbaijan, and then “filled” all the remaining territories.
The short shelf life of fresh spices made the cooks think about the preparation of this fragrant seasoning for future use. Now it will not be difficult to get it anywhere in the world.
The cost of basil is low and directly depends on the manufacturer and the purity of the finished product according to GOST. Spice is sold both for weight and packaged in packs (see photo) weighing at least 10 grams. High-quality dried basil has the appearance of a homogeneous, finely ground mass and reminds licorice by smell.
The use of dried basil allows you to give the dishes an amazing flavor. In addition, the use of this spice allows you to prevent problems with digestion. A quarter teaspoon per three kilograms of the finished product will allow cooks to completely change the taste of the dish.
In cooking, the use of dried green basil is as wide as the use of a fresh plant. And all this is because in the process of drying this spice does not lose its original qualities, unlike other seasonings, which become less fragrant and often have a pronounced smell of dry grass.
Most often, dried spice is used as a monocomponent seasoning, but in some cases it is also used as a component of spice mixtures.
Use basil for cooking:
- cottage cheese casserole;
- stewed vegetables;
One of the most famous ways to use basil is to prepare pesto sauce, which is counted among the classics of Italian cuisine. The basic formula of this amazing in all respects dressing consists of basil, grated parmesan, a handful of peeled pine nuts, young garlic and a small amount of natural olive oil.
The best combination is considered to be the use of spices with fresh or dried tomatoes and sweet paprika. Tomato sauces in the form of gravy for meat is not an exception.
Just one pinch of basil will give a new taste of beans and dishes from it.
Without this seasoning it is impossible to imagine cooking meat dishes, and basil is especially well combined with beef and lamb. Lying in the marinade with this spicy grass, the meat becomes tender and retains its natural flavor during the subsequent heat treatment.
On this fragrant grass insist ordinary vinegar. After a month, it acquires a pronounced aroma of basil and can be used by housewives in the preparation of light salads. Best of all, if for the preparation of such vinegar, you choose a plant of purple color.
Dried basil is also added to the preparation of ketchups, which turn habitual for us and, in fact, tasteless pasta into a masterpiece of culinary skill.
Dried basil has found its use in the preservation of billets for the winter. Most often it is used for cooking flavored marinades for tomatoes. Squash, mushrooms, bell pepper and eggplant also get a wonderful aroma. It happens that dried basil combine with cloves. Both spices perfectly complement each other’s flavor.
If you mix basil with rosemary, you can get a surprisingly fragrant mixture, which can be replaced with a mixture of peppers.
It should be noted that when cooking, in addition to marinades, in which the spice is put in large quantities, seasoning should be added, as well as bay leaf, a couple of minutes before the end of cooking. This will help to keep more essential oils.
In medicine, too, there was a place for the use of this fragrant spice. Folk healers noticed that the infusion of dried basil helps to improve digestion and wake up the appetite.
Basil is also considered useful for the work of the heart muscle, and also helps to saturate the cells with oxygen. The use of dried spices has an antibacterial and anti-inflammatory effect, which is especially important when fighting with sore throats and stomatitis, as well as other oral inflammations.
It has spice and the property of regeneration of epidermal cells, as well as prevents skin aging.
Use dried basil and when:
- inflammation of the kidneys and bladder;
- whooping cough and prolonged bronchitis.
Spice has a beneficial effect on the production of breast milk, so it is often added to the charges to enhance lactation. Milk is getting fatter, plus its natural protective functions are increasing.
Beneficial effect on the use of the product and the state of bone tissue. It is useful to apply dried basil and people with visual impairments.
Excellent results and relief were noted in patients with bronchial asthma. Positive reviews of spices and in the treatment of cancer. Of course, this is not a panacea, but the use of basil can reduce the amount of carcinogens formed in cells during the development of this terrible disease in the human body.
And this spice can be used in everyday life to scare away insects.
How to dry the seasoning at home, will tell you in a nutshell.
Like any other spice consisting of the greenery of a herbaceous plant, the product can be prepared in three ways: in the air, in the oven and in an electric dryer. In the latter two cases, the finished product can be obtained within five hours from the start of preparation, but when drying in air, you will need to be patient for several days.
For drying suitable parts of the plant, collected at the beginning of flowering. You can use the leaves with or without stems, and basil flowers. The latter are even more fragrant than the shoots themselves.
You can dry basil of any color and subspecies, but it should be borne in mind that their taste and aroma may differ somewhat from the usual flavor most common in our country. The following plant species are distinguished for their excellent taste: