Herb

Basil

Ocimum basilicum

Fresh, herbaceous aroma with a sweet anise backbone and floral, faintly clove-like spicy accents.

  • herbaceous
  • anise
  • floral
  • fresh
  • spicy

Aroma compounds

The volatile molecules behind its aroma. Each one adds a distinct note.

  • Linalool floral and fresh, with a light citrus touch
  • Estragole (methyl chavicol) sweet and anise-like, reminiscent of licorice
  • Eugenol warm and spicy, clove-like
  • Eucalyptol (1,8-cineole) fresh and camphoraceous, eucalyptus-like
  • Methyl cinnamate balsamic and sweet, with a fruity strawberry note

In the kitchen

It is the base of Genovese pesto and is added fresh at the end of cooking to preserve its aroma in tomato sauces, caprese salad, pizzas and pasta dishes. It also perfumes oils, salads and some fruit desserts.

Season Summer — at its aromatic peak during the warm months.
Pairs with
  • Tomato
  • Mozzarella
  • Garlic
  • Olive oil
  • Pine nuts
  • Lemon

Recipes with basil