What is basil?
Sweet basil (Ocimum basilicum, family Lamiaceae) is an annual aromatic herb; the parts used are the dried leaves and flowering tops. It is called rihan in Egypt, the Levant, Iraq and the Gulf, while habaq in the Levant and Iraq often refers to the small-leaved fresh basil; in Egypt the local type is known as rihan baladi.
Its name comes from the Greek basilikon, meaning royal; it is mentioned in the Quran as rayhan, the ancient Egyptians used it in their rituals, and Arab traders carried it to Europe, where it became the foundation of Italian cooking. Egypt is today the world's largest exporter of dried basil, grown in Fayoum, Beni Suef and Minya and shipped to Europe and America for sauces and seasoning blends.
Types, varieties and origins
Dried basil (leaves)
Threshed and screened dried leaves of bright green colour and 3 to 10 mm leaf size. Egypt produces two main types: sweet basil (the European, linalool-rich chemotype) with a sweet clove-anise flavour suited to Italian sauces and pizza, and Egyptian basil (rich in methyl chavicol, or estragole) with a stronger anise note and higher oil yield demanded by the oil and blending industries. Other varieties such as Thai and holy basil are grown in Asia but fall outside the Egyptian trade.
Ground basil
Fine green powder milled from the leaves for sauce and pasta blends, chicken seasoning and cheeses; it should be bright green, as pale or brown powder has lost its oil.
| Variety | Origin | Character | Best use |
|---|---|---|---|
| Dried sweet basil (leaves) | Egypt (Fayoum, Beni Suef) | Sweet, clove-like, linalool-rich | Italian sauces, pizza, salads |
| Dried Egyptian basil (leaves) | Egypt | Strong anise note, higher oil | Industrial blends, herbal tea |
| Ground basil | Egypt | Fine, blends in quickly | Chicken seasoning, cheese, tomato sauces |
Quality standards and grades
The international reference is ISO 11163 for dried sweet basil, together with the European Spice Association (ESA) quality minima, ASTA cleanliness specifications, the Egyptian Standard for dried aromatic herbs and the Codex limits for contaminants. European importers pay special attention to pesticide residues, microbial counts and the estragole share of the oil, so a certificate of analysis accompanies every shipment.
| Parameter | Typical acceptable range | Note |
|---|---|---|
| Moisture | ≤ 12 % | Maximum in ISO 11163 |
| Volatile oil | ≥ 0.3 ml/100 g (typically 0.3 – 1.0) | ISO 11163 minimum |
| Linalool in the oil | 35 – 60 % (sweet type) | Typical for the European chemotype |
| Methyl chavicol | 5 – 20 % (sweet) / 40 – 70 % (Egyptian) | Varies by variety |
| Total ash | ≤ 16 % | Common maximum |
| Acid-insoluble ash | ≤ 3.5 % | Sand and soil indicator |
| Stem content | ≤ 3 – 5 % | Grade 1 |
The expert judges by eye for a uniform bright green with no blackening (basil darkens quickly if sun-dried or overheated), by nose for a sweet clove-anise scent as soon as the leaves are rubbed, and by touch for light, dry, non-clumping leaves.
Whole leaf versus ground, and processing
Basil is cut two to three times a season at the start of flowering and dried in shade or in dryers at 35 to 40 °C, since it is among the herbs most sensitive to heat and light. The leaves are threshed and screened to remove stems, and part of the crop is milled. Dried leaves keep their aroma for 12 to 18 months, ground basil for only 6 to 9 months. Basil is not roasted; it is added at the end of cooking or briefly steeped in warm oil to protect its volatile compounds.
Culinary uses across the Arab world
- Egypt: tomato sauce for pasta and pizza, grilled chicken marinades, white cheese with oil and basil, and digestive basil tea.
- Levant: some salads, fatteh and modern mezze, and with tomatoes and cheese.
- Iraq: habaq in salads, with broad beans and fish, and sometimes in tea.
- Gulf: modern sauce blends, chicken and pasta dishes in contemporary kitchens.
Dosage tip: one teaspoon to one tablespoon (1 to 3 g) per 500 g of sauce or meat, added in the last 5 minutes of cooking. Basil pairs well with tomato, garlic, olive oil, cheese, lemon and oregano.
Storage and shelf life
Keep it in an opaque airtight container away from light, heat and humidity; leaves last 12 to 18 months, ground basil 9 months. Dried basil loses its aroma faster than most herbs, so buy small quantities and replace regularly.
Traditional and health benefits
Basil has traditionally been used to settle the stomach, relieve bloating, soothe coughs and calm the nerves, and its infusion is taken after meals. Studies support its antioxidant and antimicrobial properties thanks to linalool, eugenol and rosmarinic acid. Moderation is advised with heavy consumption of estragole-rich Egyptian basil, and the concentrated essential oil should be avoided during pregnancy.
The Sheikh Al-Attareen range
- Dried Basil
- Basil Ground
We source basil from contract farms in Fayoum and Beni Suef. Each lot is tested for moisture, volatile oil, colour, cleanliness, microbial count and pesticide residues, then screened, sorted, milled and packed in opaque packaging at our Mansoura facility. The products are available in our branches in Egypt, Iraq (Baghdad and Erbil) and Syria (Homs), and through our online store.
FAQ
Does dried basil taste like fresh basil?
The flavour is calmer and less sweet, but concentrated and stable in cooking, so it suits cooked sauces better than fresh salads.
What is the difference between rihan and habaq?
Habaq is the Levantine and Iraqi name for small-leaved fresh basil; botanically both are the same species.
How much dried basil equals fresh?
One teaspoon of dried basil is roughly equal to one tablespoon of chopped fresh basil.
Why is Egyptian basil exported so widely?
Because the sunny, dry climate and fertile soils of Fayoum and Beni Suef give a heavy crop, high oil and a good green colour when dried correctly.