Basil

Ocimum basilicum, OcimumAlso called ocimum, Nautochilus, Erythrochlamys and Becium

Basil is an herb with a warm, spicy aroma. Cooks use it in dressings, for infusing and thickening, and pair it with cream or milk.

Plant-based
Gluten-free
No listed allergens

About the plain ingredient, not packaged products; general information, not medical advice. Details

Category: Herbs & spices
Family: Lamiaceae
Cooked most in: Europe, Asia, The Americas
Top country: Italy
Dishes: 10 in the catalogue
Energy: 23 kcal per 100 g

Photo: Paul Goyette · CC BY-SA 2.0 · Wikimedia Commons

In the kitchen

How to use basil

Typical ways to cook or use it

Dressing
Infuse
Thicken

Preparing it

Blanch fresh basil briefly before freezing it.

Cooking with it

Add basil near the end of cooking; heat quickly destroys its flavour.

Goes well with

Flavour

Taste and texture

Aroma

Warm spice

Shopping

Choosing and storing basil

Keeping it

Freezer · cooked

Nutrition

What 100 g of basil holds

Per 100 g. Averages from USDA; real values vary by variety, season and growing conditions.

Protein 49%Fat 10%Carbohydrate 41%of the macronutrients by weight

Nutrition per 100 g of basil
Energy	23 kcal · 94 kJ
Protein	3.2 g
Fat	0.64 g
of which saturated	0.04 g
Carbohydrate	2.7 g
of which sugars	0.3 g
Fibre	1.6 g
Sodium	4 mg
Cholesterol	0 mg

Nutrition per 100 g of basil: minerals and vitamins
Potassium	295 mg
Calcium	177 mg
Iron	3.2 mg
Magnesium	64 mg
Zinc	0.81 mg
Vitamin C	18 mg
Vitamin A (RAE)	264 µg
Folate	68 µg

Dried

Protein 31%Fat 5%Carbohydrate 64%of the macronutrients by weight

Nutrition per 100 g of basil, dried
Energy	233 kcal · 976 kJ
Protein	23 g
Fat	4.1 g
of which saturated	2.2 g
Carbohydrate	48 g
of which sugars	1.7 g
Fibre	38 g
Sodium	76 mg
Cholesterol	0 mg

Nutrition per 100 g of basil, dried: minerals and vitamins
Potassium	2,630 mg
Calcium	2,240 mg
Iron	90 mg
Magnesium	711 mg
Zinc	7.1 mg
Vitamin C	0.8 mg
Vitamin A (RAE)	37 µg
Folate	310 µg

Source: USDA FoodData Central (foods 172232, 171317), public domain. Minerals and vitamins are listed only where USDA measured a non-zero amount.

Around the world

Where basil is cooked

10 dishes in the catalogue use basil. Here is where they come from.

Dishes by continent

Countries whose dishes use it most

Counts are catalogued dishes from each country that list basil among their ingredients.

Origins

Native to: India, Sri Lanka, China, Taiwan, South-eastern Asia, Philippines, Australia

On the table

Dishes made with basil

10 dishes in the catalogue use it.

Pan-bagnat
France
Bok l'hong
Cambodia
Diavola pizza
Italy
Evil jungle prince
United States
Es goyobod
Indonesia
Talabaw
Myanmar
Niçard salad
France
Pizza Margherita
Italy
Balsamic Roasted Turkey Salad
United States
Pasta al pomodoro
Italy

Dish lists come from Wikidata; a dish counts when its recorded ingredients include basil.

Good to know

Diet and allergens: basil in detail

These notes describe the plain ingredient. Packaged and prepared products vary, so read the label; for allergies and medical diets ask a doctor or dietitian.

Allergens: None of the 15 listed allergens foundChecked and not found: soy, eggs, fish, milk, lupin, wheat, celery, sesame, mustard, peanuts, molluscs, sulphites, tree nuts, crustaceans, gluten cereals.
Animal origin: No animal ingredients foundChecked and not found: egg, fish, meat, dairy, honey, insect, gelatin, poultry, bone char, shellfish, other animal, animal fining, animal rennet.
Gluten: None
Alcohol: None
Caffeine: None
Pork: None

Family

Related forms

Kinds: lemon basil
Varieties: lemon basil