Whole Basil SAMIA - Maghreb Food Product - 50g from Egypt - an authentic product selected by NKOSI for its exceptional quality. 50g format.
Discover Whole Basil SAMIA: your culinary ally with bewitching flavours. This dried aromatic herb preserves all the scent and freshness of basil to enhance your Mediterranean, African and global dishes.
✨ Why choose this basil?
- Whole leaves: preserved and intense aroma
- Bewitching flavour: a characteristic scent
- SAMIA brand: quality and purity
- Versatility: sauces, salads, pizzas, pasta
- Practical: available all year round
🍽️ Recommended uses
Essential for tomato sauces, pizzas, pasta, salads, Mediterranean dishes or marinades. Crumble between your fingers to release the aromas.
🌍 Global adoption
Basil is a universal herb, widely used in Mediterranean, African and global cuisines for its incomparable scent.
💡 Tips
Add at the end of cooking to preserve the aromas. Store in a dry place, away from light.
Order your batch now and scent your dishes with basil.
Also discover: Whole Fenugreek Maghreb Food Product · Bay Leaves Maghreb Infusion
Order from NKOSI, your online shop for African spices and condiments. Fast delivery throughout mainland France.
💡 Recipe ideas with this product
Used in the preparation of Maghreb Shakshouka and Zanzibar Pizza. Brings authenticity and traditional flavour. Discover our detailed recipes and much more on the NKOSI blog.
Origins and cultural heritage of whole basil
The basil grown for SAMIA is harvested mainly in Egypt, in the Nile Valley, where the climatic conditions produce particularly aromatic leaves. Native to the Indian subcontinent more than four thousand years ago, basil travelled via the trade routes to Mediterranean and Maghreb kitchens. Today it is found in the herbaceous openings of Moroccan tagines, in Tunisian summer salads and in Berber stews, where it brings a fresh, slightly aniseed note.
Culinary uses of whole basil SAMIA
The dried whole leaves release their aroma when cooked or infused:
- Moroccan tomato sauce: add 1 teaspoon at the end of cooking, to scent pasta or couscous.
- Vegetable and fish tagine: 2 teaspoons in the broth, with preserved lemon and olives.
- Maghreb vinaigrette: crumble a few leaves into olive oil with garlic and lemon zest.
- Grilled fish marinade: mix with paprika, garlic and oil to roast sardines or sea bream.
- Summer iced tea: 1 teaspoon infused 5 min in 1 L of boiling water, with mint and sugar.
To activate the maximum aroma, crumble the leaves between your fingers just before use. Keeps for 18 months in an airtight container away from light.
Nutritional benefits of basil
Basil concentrates essential oils rich in eugenol and linalool, two compounds studied for their digestive and soothing properties. It also provides vitamin K (coagulation, bone health), manganese and antioxidant flavonoids. An infusion after a meal can aid digestion. Like any aromatic herb, to be incorporated generously into a varied diet.
