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Basil
Aromatics · Ba

Basil

Linalool · blackens with heat, add last

Per 100 g
23 kcal Energy
3.2 g Protein
2.6 g Carbs
0.6 g Fat
1.6 g Fibre
Gluten-free

Let’s cook with it → Invent something with it

What it is for

They give the character. Same technique, same ingredient, a different trio of spices — and the dish moves to another cuisine entirely. Most of their aroma molecules are volatile.

Where it catches you out

Volatile ones go in last, sturdy ones first. Mint and basil after the heat; bay and cinnamon right at the start.

The knack

Tear it rather than slicing: a cut edge blackens, a torn one stays green.

Storage and health

How to keep it, and who it suits.

Keeping it

Fresh basil does not belong in the fridge, where it chills and blackens: stems in water on the counter for 4-5 days. Dried basil keeps a year airtight.

Gluten-free

Plain basil is naturally gluten-free.

Glycaemic index

This ingredient carries no meaningful carbohydrate, so it has no glycaemic index. On its own it will not move blood sugar; what you eat alongside it decides that.

What it works with

Pairings, and the reason for each

"They go well together" is not an explanation. Every pairing below has a chemical or structural mechanism under it.

Strawberry →

A genuine shared-compound pairing: both are significant sources of linalool and related monoterpenes, so the aroma profiles literally overlap.

Olive oil →

Every important basil volatile is a lipophilic terpene or phenylpropene, and oil is the only medium that both extracts them and slows their evaporation.

Also works with

Tomato paste White cheese Garlic Pasta Lemon Black pepper

What it fights with

Water

Prolonged heating destroys the aroma; basil goes in last, off the heat, torn by hand.

What goes on top
  • Leaves torn in at the last moment: basil is a finisher, never an ingredient cooked into a dish
Key compounds
Linalool / metil chavicol / öjenol
Different basil cultivars are chemically different spices, not stronger or weaker versions of one.
Nutritionally

Nutritionally negligible at culinary doses; the estragole safety debate concerns concentrated extracts and essential oils, not leaves in a salad.

Terms on this page
Linalool
The floral aroma compound found in both basil and strawberry — the reason the two work together.

Same family

Ga Garlic GarlicAllicin forms 60 s after cutting Cu Cumin CuminCuminaldehyde · fat soluble Cf Chilli flakes Chilli flakesCapsaicin dissolves in fat, not water Ci Cinnamon CinnamonCinnamaldehyde 60–75% Bp Black pepper Black pepperPiperine · aroma flees once ground Mi Mint MintMenthol is volatile · add off the heat Sa Saffron SaffronCrocin is water soluble · 0.1 g is enough Su Sumac SumacpH 3.1 · dry acid that adds no water By Bay leaf Bay leafEugenol · only opens up with long cooking Ks Bulb onion Bulb onion89.1% water · 40 kcal K5 Red onion Red onionAnthocyanin · less sulphur Ts Spring onion Spring onion89.8% water · 32 kcal My Parsley Parsley87.7% water · 36 kcal De Dill Dill86% water · 43 kcal Lk Lemon peel Lemon peel81.6% water · 47 kcal Cr Nigella seeds Nigella seeds6% water · 387 kcal Is Urfa pepper Urfa pepper? Kek Dried oregano Dried oregano9.9% water · 265 kcal Me Dried marjoram Dried marjoram7.6% water · 271 kcal Rt Fennel seeds Fennel seeds8.8% water · 345 kcal At Anise seeds Anise seeds9.5% water · 337 kcal Yn Allspice Allspice8.5% water · 263 kcal K3 Cloves Cloves9.9% water · 274 kcal Ze Ground turmeric Ground turmeric12.9% water · 312 kcal Zn Fresh ginger Fresh ginger78.9% water · 80 kcal Mh Mahleb Mahleb? Da Mastic resin Mastic resin? Za Za’atar (sesame blend) Za’atar (sesame blend)? Kir Sweet paprika Sweet paprika11.2% water · 282 kcal Ht Ground mustard seed Ground mustard seed5.3% water · 508 kcal Kis Coriander seeds Coriander seeds8.9% water · 298 kcal Cv Soapwort root Soapwort root? Vc Vanilla pod Vanilla pod? Kak Cocoa powder (unsweetened) Cocoa powder (unsweetened)3% water · 228 kcal