The leaves of the basil plant remind us of the refreshing aromas of lemon, of anise, of cloves. It is the main condiment in Italian cuisine for pasta, pizza and salads. It goes well with fish, above all with red mullet, lobster and mussels. We use it to season sauces, to marinate and to give soups a fresh flavour. Take advantage of it to add taste to cooked vegetables like the aubergines or courgettes in carpaccio and also for red meats, chicken, fruit, baked goods, fresh cheeses and desserts.
It forms part of the Provençal herb mixture and goes perfectly with garlic, as it adds nuances to spicy flavours, olive oil and tomatoes.
Tip for getting the most out of basil:
For being the same leaves as fresh basil, but dehydrated, less must be used to achieve a similar, but not identical flavour, as fresh basil has more volatile aromas. Carmencita basil contains no allergens, not even possible traces, due to our meticulous production and packaging process.
