Organic Purple Basil Powder

Artisanal product of Italian origin, slowly dried to preserve color and aroma

An absolute rarity in the gourmet pantry: a hint of intense purple that transforms every dish into a work of art.

Organic Purple Basil Powder: Authenticity and Artisanal Flavor

There are ingredients found in every pantry, and then there are treasures: organic purple basil powder undoubtedly belongs to the latter category. It's a true gastronomic rarity, almost impossible to find commercially: purple basil is already a rare variety grown in Italy, and its transformation into powder requires slow and patient drying, carried out by hand at low temperatures to avoid burning the essential oils or dulling its signature deep purple color. The result is a spice with a unique profile: the unmistakable aroma of basil, but more concentrated, with slightly spicy notes reminiscent of cloves and mint. Few aromatic powders can add color, aroma, and character to a dish in a single step.

The roots of this Purple Basil are deep in tradition

Basil carries royalty in its name: the Greeks called it "basilikón phytón," the herb of kings, worthy of being harvested—it was said—only with golden tools. But while green basil conquered the Mediterranean, purple basil took a different path: it flourished in the gardens of Persia and the Ottoman Empire, where, under the name of reyhan, it flavored pilafs, breads, and courtly beverages, prized as much for its flavor as for the ornamental beauty of its purple leaves. In Europe, it remained a botanical garden curiosity for centuries, and even today it is cultivated by very few enthusiasts. Grinding it into powder using the ancient art of slow drying means preserving this dual legacy in a jar: the herb of Greek kings and the purple jewel of the gardens of the East.

Choosing Purple Basil Powder means taking care of yourself

The purple color isn't just beauty: it's the signature of anthocyanins, the same antioxidant pigments found in berries and purple cabbage, which in purple basil combine with the essential oils typical of the species—eugenol and linalool in particular—traditionally prized for their digestive and balsamic properties. Slow drying at low temperatures preserves most of these compounds, concentrating them: a single pinch is as aromatic as a bunch of fresh leaves. And because it's an organic, artisanal Italian product, free of additives and anti-caking agents, it brings to the table only what the plant itself is made of: color, aroma, and substance.

How to Best Use: Organic Purple Basil Powder

• AS A FINISHING POWDER ON DAIRY PRODUCTS: its moment of glory is when raw, sprinkled at the last moment - never during cooking, so as not to lose aroma and colour; try it on a Organic Buffalo Ricotta with a thread of New stone-ground extra virgin olive oil: the contrast between white, green and purple is pure poetry on the plate.
• IN RISOTTOS AND AUTHOR'S PASTAS: stir a risotto prepared with Organic Rosa Marchetti Rice Add the powder only after the heat is off, stirring constantly: you'll get purple hues and a balsamic aroma unlike any other green basil. It's also extraordinary on butter and sage gnocchi.
• IN EGGS, SALADS AND ON BREAD: a pinch on Fresh free-range white eggs scrambled or poached, on Organic Salad Tomatoes freshly seasoned or kneaded into homemade bread: use it sparingly — it's so concentrated that half a teaspoon can flavor an entire dish.

Ingredients

Dried organic purple basil. Origin: Italy. Artisanal, slow-dried.

Nutritional Values ​​(average values ​​per 100g of product)

• Energy value: 233 kcal (975 kJ)
• Lipids: 4 g, of which saturated fatty acids 2,2 g
• Carbohydrates: 48 g, of which sugars 1,7 g
• Fiber: 37 g
• Protein: 23 g
• Salt: 0,2 g

Estimated nutritional values ​​based on product category (dried basil).

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