Basil shredded - original Thuringian

SHORT DESCRIPTION

Who doesn't love basil? Basil tastes aromatic, spicy and slightly cooling. Fresh basil leaves give off a beguiling scent, but this quickly disappears when cooked. That's why it's best to tear or chop the fresh herb and only add it to the food towards the end of the cooking time or before serving.

USE

You'll especially appreciate and love this exquisite basil for your favorite Italian and French dishes! It's the "friend of the tomato" and blends beautifully with oregano, thyme, and rosemary.

This Mediterranean spice highlight has an intense summer aroma and enhances all fresh vegetables. It's excellent for pesto, pizza, pasta, salads, dressings, and quark. It's indispensable for tomatoes—whether in soup, sauce, or tomato salad.
Also excellent with peppers, eggplant, sauerkraut, beans, spinach, and cucumbers. For thick vegetable soups, pea, lentil, and white bean dishes. For hearty cabbage stews and vegetable juice drinks, as well as for spicy salad and herb dressings, especially vinaigrette sauce.

A classic use is "Insalata Caprese" (Capri salad), made with tomato slices topped with mozzarella and basil. Try basil with liver, lamb, and mushrooms.

GOOD TO KNOW

Do not cook the shredded basil, but add it towards the end of the preparation or before serving. This will allow the full flavor to develop most intensely.

TASTE

This exquisite basil from STAY SPICED! has an incomparably powerful taste! It impresses with its stimulating peppery and subtly sweet note. Slightly cooling and refreshingly Mediterranean!

PRODUCTION

Basil - also known as royal herb - comes from India and was brought to the West by traders. Over the centuries it has also become native to Europe. The fresh and dried basil leaves of the annual plant, which grows up to 50 cm tall, are used as a seasoning. The basil plant belongs to the Lamiaceae family. The best time to harvest is just before flowering.