Basil Leaf C/S

Natural Eugenol: Basil leaf (Ocimum basilicum) is especially rich in eugenol. It’s a natural aromatic compound that gives basil its warm, clove‑like scent. 

Ancient, Widely Used Herb: Basil has been grown and used for more than 4,000 years in Mediterranean, Ayurvedic, and Traditional Chinese Medicine traditions. It appears in ancient Egyptian, Greek, and Roman writings and is still one of the world’s most popular culinary and wellness herbs.

Cut & Sifted (C/S) Ready for Tea & Cooking: “Cut and sifted” means the dried basil leaves are chopped to a consistent size and sifted to remove dust and coarse stems. This creates a clean, even cut that steeps well in hot water, fits nicely into tea infusers, and blends evenly into spices, ideal for teas and cooking.

Naturally Occurring Plant Compounds: Basil leaf naturally contains flavonoids (such as orientin, vicenin, and apigenin), rosmarinic acid, beta‑carotene (a vitamin A precursor), and vitamin K1.*

Single‑Ingredient Herb: This product is dried Ocimum basilicum leaf, cut and sifted. No fillers, no artificial preservatives, no blends. The C/S format helps preserve the full natural volatile oil profile of the leaf until it is used.

Herbal Tea / Infusion (Traditional): 1–2 tsp in 8–10 oz of hot water (180–190°F). Steep 5–7 minutes in a covered infuser or muslin bag. Strain. Add honey and lemon. Drink 1–2 cups daily as part of a balanced diet.*

Culinary Seasoning - Soups, Sauces & Stews: Add 1–2 tsp directly to tomato-based sauces, Italian soups, pesto bases, and Mediterranean stews. Add in the last 5–10 minutes of cooking to preserve volatile oils and aroma.

Infused Oil Base (Cold Infusion): Fill a clean jar 1/2 full with dried basil C/S. Cover with olive oil. Infuse 2–4 weeks in a cool dark place, shaking daily. Strain through cheesecloth. Use as a culinary finishing oil or herbal preparation base.

Italian / Mediterranean Herb Blend: Blend with oregano, thyme, rosemary, and marjoram at a 2:1:1:1:1 ratio. Pack into jars for culinary use or tea blend preparation. Standard inclusion: 10–30% of blend weight.

Dry Spice Rub Component: Incorporate at 10–20% of total rub blend weight for chicken, fish, or vegetables. C/S cut distributes evenly without clumping and rehydrates during cooking for even flavor release.