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Look for completely dried basil flakes with no evidence of moisture in them. Avoid basil flakes with no aroma as they may have lost flavour too. Also, check for the expiration date on the packaging of basil flakes when buying in packaged form. To make basil flakes at home, look for fresh basil leaves without any discoloration. Dry them under the sun or using a dehydrator. Remove surface moisture from leaves before drying as water drops lead to brown spots. Crumble dried basil when required, for a lasting flavour.
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Description
Basil Flakes are the dried form of basil leaves that are crushed to flakes. Basil is a culinary herb of the family Lamiaceae, native to India, Iran and tropical regions of Asia. It has rich green colored, ovate shaped leaves that may vary according to its variety. The leaves are dried either under the sun, in a microwave or in a food dehydrator. Once they are completely dried and turn crispy, they are crumbled to flakes. The flakes are dull green to brown in color and have brittle, crumbly texture. They can be used as a seasoning herb for the dishes.