Ground Basil, Ocimum basilicum, is finely ground, dried basil leaves. It is also referred to as basil powder, ground basil leaves, or basil leaf powder.

A member of the Lamiaceae, or mint, family, basil is a close relative to other aromatic herbs like lavender, marjoram, oregano, thyme, and spearmint. Drying causes the flavors in basil to concentrate. When dried, this herb is more aromatic than its fresh counterpart. 

Ground Basil is sought after by: 

• brewpubs; 
• cafes; 
• chicken and Mediterranean restaurants; 
• seasoning companies; 
• tea, supplement, and dog treat manufacturers; 
• olive oil shops; and 
• independent spice shops

One teaspoon of Ground Basil is approximately equal to one heaping teaspoon of Dried Basil or one Tablespoon of fresh basil. We also have Organic Basil available.

Flavor Profile

Ground Basil is an aromatic herb that delivers a sweet, peppery hit of warm anise and lemon with minty top notes. 

How To Use

Ground Basil’s sweet and savory appeal makes it a favorite in cuisines worldwide. Blend it into a Middle Eastern-inspired Roasted Eggplant Dip or add it to the base of the quick-cooking Thai Basil Chicken Soup. Toss over Garbanzo Bean Salad for an extra touch of herbaceousness. Stir this into French-style Provencal Chicken. Sweeten a summer-friendly Cantaloupe Salsa with some Ground Basil, or play on light, lemony fish by mixing it into Herb Crusted Tilapia.

Basil is a delicate herb and will break down over a long cooking period. It performs best in recipes with a shorter, or no, cooking time. It can also be added just before a dish has finished cooking, so the basil’s flavor will be more forward.

Use Ground Basil when cooking with shrimp or seafood, chicken, veal, rice, capers, corn, cream cheese, eggplant, eggs, cheese, olives, nuts, pasta, peas, pizza, potatoes, tomatoes, kiwi, watermelon, white beans, and zucchini.

Ground Basil combines with sage, mint, thyme, cilantro, galangal, garlic, ginger, lemongrass, olive oil, olives, tomatoes, and white and black pepper.