basil
Taste Profile
Primary Flavor
aromatic
Intensity
moderate
Flavor Notes
Pairs Well With
Cooking Behavior
Fresh basil is extremely heat-sensitive — it blackens and loses flavor quickly when cooked. Add at the very end or use raw. Tear leaves rather than cutting to prevent bruising and oxidation. Thai basil is more heat-stable than Italian sweet basil.
Best Techniques
Common Mistakes
- Adding too early in cooking (turns black and bitter)
- Cutting with a knife (bruises the leaves)
- Storing in the refrigerator (basil hates cold — keep at room temp in water)