{"id":1173,"date":"2026-02-23T21:38:58","date_gmt":"2026-02-23T12:38:58","guid":{"rendered":"http:\/\/agriture.jp\/?post_type=news&p=1173"},"modified":"2026-06-02T18:54:39","modified_gmt":"2026-06-02T09:54:39","slug":"sweet-basil-powder","status":"publish","type":"news","link":"https:\/\/agriture.jp\/en\/news\/sweet-basil-powder\/","title":{"rendered":"We Prototyped \"Basil Powder\" Using Domestically Grown Sweet Basil"},"content":{"rendered":"

Agriture has produced a \"sweet basil powder\" using domestically grown sweetbasil<\/a>, making a prototype. Sweet basil is an herb with a refreshing aroma and a hint of sweetness, known as a versatile ingredient that lifts the flavor of a whole dish. Powder that preserves the fresh aroma unique to raw leaves is drawing growing attention as a seasoning and confectionery ingredient.<\/p>

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For this prototype, we carefully dried domestically grown sweet basil at low temperature and milled it into powder with no glucose and no coloring. We adjusted temperature and airflow to suit the nature of an herb whose aroma compounds are easily lost, bringing out a lively aroma close to that of fresh leaves and a vivid green color. Turning it into powder makes it easy to add to pasta sauces, salad seasonings, bread, cheese, craft foods, and more, opening up application across a wide range of menus.<\/p>

In addition, food manufacturers are showing rising interest in sweet basil from angles such as \"a sense of relaxation from aroma\" and \"the added value of a fresh herb,\" and demand for it as a naturally derived herbal ingredient is growing. Especially in the flavor development of beverages and snacks, powdered basil is easy to handle and helps create stable, consistent flavor.<\/p>

Agriture also handles dried and powdered-processing OEM and prototype production of commercial ingredients, including domestically grown herbs and regional specialty leafy vegetables. If your company is considering new product development using sweet basil or small-lot herb processing, please feel free to get in touch.<\/p>

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Features of sweet basil powder and key points on its components<\/h2>

Sweet basil (Ocimum basilicum) is an herb of the genus Ocimum in the Lamiaceae family and a representative aromatic ingredient underpinning Mediterranean cuisine. The volatile compounds of the linalool, 1,8-cineole, eugenol, and methyl chavicol systems are typical focal points in aroma design, and how they present varies with variety, chemotype, and harvest timing. At Agriture, we conduct sensory evaluation lot by lot and send only the leaves that match the product concept on to the drying process. For detailed specifications, seethe sweet basil powder product page<\/a>.<\/p>

Choosing between fresh leaves, dried leaves, and powder<\/h3>

Even with the same basil, changing the form significantly changes its commercial applications. When deciding which form to prepare during development, use the following comparison table as a guide (figures are estimates for unopened, moisture-proof packaging and vary with the raw-material condition and moisture at harvest).<\/p>

Item<\/th>Fresh leaves<\/th>Dried leaves (coarsely crushed)<\/th>Powder<\/th><\/tr><\/thead>
Main use<\/td>Salads and garnish<\/td>Simmered dishes and toppings<\/td>Dressings, seasonings, confectionery, syrups<\/td><\/tr>
Storage period guide<\/td>A few days refrigerated<\/td>About 6 months at room temperature<\/td>About 6 months from the shipping date<\/td><\/tr>
Dispersibility<\/td>Not suitable<\/td>\u25b3 (some grains remain)<\/td>Excellent (blends evenly)<\/td><\/tr>
Intensity of aroma lift<\/td>\u2605\u2605\u2605<\/td>\u2605\u2605<\/td>\u2605\u2605\u2605 (with low-temperature drying)<\/td><\/tr>
Color<\/td>Vivid green<\/td>Prone to browning<\/td>Can retain a deep green<\/td><\/tr><\/tbody><\/table><\/figure>

Yield and shelf life vary depending on the moisture at harvest, the light- and moisture-blocking specifications of the packaging, and the storage temperature. We provide the measured values for each lot clearly stated in the specification sheet at the prototype stage, sothe basil powder product specifications<\/a>checking them alongside these will make things go smoothly.<\/p>

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You can check the details of turnip's powder form on the<\/div><\/figure>
Because basil's aroma lift is easily lost at high temperatures, Agriture uses a profile that keeps the product temperature at around 40\u00b0C while letting only moisture escape. At the prototype stage we can ship comparisons of two or three drying profiles, so you can narrow down the aroma direction that fits your product concept through sensory evaluation.<\/div> <\/div> <\/span><\/span><\/span><\/div><\/div><\/div><\/div>

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Domestically grown sweet basil powder is suited to commercial applications that require a balance of dispersibility and aroma retention. Here are representative development ideas by application.<\/p>

Herb salt and seasoning blends<\/h3>

Confectionery \/ bakery<\/h3>

Used as an ingredient kneaded into the dough of scones, focaccia, financiers, and shortbread, the green remains even after baking, helping differentiate herb-based sweets. Blending 2 to 5g per 1kg of flour as a guide gives a design where the aroma comes forward while bitterness stays subdued. When mixing into chocolate or granola, adding it in the finishing step to curb aroma loss is also recommended.<\/p>

Craft drinks, syrups, pastes<\/h3>

Prototypes are progressing for applications such as pre-mixing into syrups and sugar solutions, extraction into liquid, and use as a base ingredient for genovese-style pastes. Being in powder form makes it easy to handle as a blending ingredient in emulsified and suspension-type drinks, and it's also used in prototypes of craft cordials and herb sodas. Because it doesn't dissolve completely, a design that accounts for sedimentation and dispersion is necessary.<\/p>

Sauces and dressings<\/h3>

Because powdered basil can be added directly to emulsion-based dressings and emulsified sauces, it's valued for stable formulation of genovese-style sauces and as a substitute ingredient in processes where paste basil can't be used. It also has a track record of adoption in PB development of pasta sauces and pizza sauces.The nutritional value and benefits of vegetable powder<\/a>.<\/p>

A base raw material for vegetable bouillon and dashi powder<\/h2>

We've summarized representative specifications for Agriture's commercial lots of domestically grown sweet basil powder. Specifications, aroma intensity, and blends can be tuned to the application. Seethe sweet basil powder specification details<\/a>please refer to together with.<\/p>

A vegetable base powder for baby food<\/h3>
Item<\/th>Agriture's manufacturing specs and OEM support<\/th><\/tr><\/thead>
Raw materials<\/td>Domestically grown sweet basil (leaves, contract-grown)<\/td><\/tr>
Processing step<\/td>Washing \u2192 low-temperature hot-air drying (product temperature around 40\u00b0C) \u2192 milling \u2192 filling<\/td><\/tr>
Additives<\/td>No glucose, coloring, or antioxidants \u2014 all excluded<\/td><\/tr>
Storage period<\/td>A guide of about 6 months from the shipping date (varies by storage conditions)<\/td><\/tr>
Processing shape<\/td>From 1kg of raw leaves (roughly 100 to 120g in powder terms as a guide)<\/td><\/tr>
Main production lot<\/td>From 10kg of raw leaves<\/td><\/tr>
Not used<\/td>Minimum prototyping lot<\/td><\/tr><\/tbody><\/table><\/figure>

Customization support<\/h3>