Full-Flavored Basil

Basil that still smells like basil when you open the jar

Try this test with the jar of dried basil sitting in your cupboard right now. Take a whiff. You’ll detect a hint of hay, a hint of tea—a faint echo of the herb it once was. Do the same with this Full-Flavored Basil, and you’ll feel like you’re right in the garden.

That difference doesn’t come from a better supplier or a finer harvest. It’s an entirely different product.

The leaves are never heated, so the oil stays intact

The flavor of basil is almost entirely contained in volatile oils: linalool, eugenol, and estragol. Volatile means they disappear as soon as it gets warm. Drying with hot air therefore removes both the water and the flavor—but you only see the water evaporating.

We pick the basil, freeze it within a few hours, and extract the oil directly as vapor under vacuum. The leaves never exceed room temperature. The oil remains trapped within the cell structure and is only released when moisture is added again: in your yogurt, on your tomato, in your dressing.

The color tells the story. Chlorophyll doesn’t survive heat, so that gray-brown powder in the regular jar is proof. This leaf is still green, and it’s still a leaf—not a powder into which the stem and core slip unnoticed.

One teaspoon equals a good tablespoon of fresh leaves

More flavor per gram means fewer grams. Use roughly a teaspoon where you’d otherwise use a generous tablespoon of fresh, chopped leaves, and taste as you go. If you measure it out like regular dried basil—with a generous pinch—you’ll be way off the mark.

This also changes the conversation about price. Per jar, it seems like a lot. Per plate, it isn’t.

This is how basil really smells & tastes

Regular dried herbs need heat, fat, and time to release their flavor, which is why they always end up in a sauce or soup. This leaf rehydrates in seconds in anything moist. That opens up half the kitchen that remains off-limits to dried basil: labneh, a cold dressing, tomatoes with olive oil, a zucchini salad, strawberries if you dare. For hot dishes, there’s one rule. Add it after removing the pan from the heat; otherwise, you’ll end up adding to your pan exactly what the dehydrator didn’t do.

All year round, without that little plant on the windowsill

You know how it goes. A basil plant from the supermarket, stripped bare in one go for pesto, and the rest dies next to the sink. Or a bag of fresh leaves that you find slimy at the bottom of the vegetable drawer four days later.

This jar just sits in the cupboard. Plus, it has a long shelf life. Naturally dry, so no anti-caking agents, no color preservatives, and no sulfur. Just like you’d expect from Pit&Pit.

Ingredients

Freeze-dried basil

Allergens

This product contains no allergens.

This product is packaged and/or stored in a facility that also processes products containing nuts, peanuts, mustard, celery, gluten, sesame, soy and sulphite. Despite all precautions, this product may contain traces of these allergens.