01 Low-temperature drying that retains the linalool-type aroma<\/h3>
Linalool, the main component of sweet basil's aroma, volatilizes rapidly at high temperature. At Agriture, by drying slowly with a low-temperature hot-air method, we seal a sweet, gorgeous aroma close to fresh leaf into the dried leaf. It is a finish that stands apart from the \"dried grass\" smell common to imported products.<\/p>
02 A coarsely crushed leaf shape that balances visibility and cooking versatility<\/h3>
After drying the whole leaf, we apply coarse-crushing and crush processing to match the application. Used as a topping, the green leaf can be visually confirmed; put into simmering, the aroma spreads along with the rehydration. Because you can choose the cut specification from whole leaf, coarse crush, and fine powder, raw-material delivery to match your product design is possible.<\/p>
03 One-stop handling from small-lot prototyping to mass production<\/h3>
For herb-type ingredients, fine adjustment of the blend ratio governs the product's completeness. At Agriture, we accommodate small-lot prototyping from units of 1 kg, refining the optimal shape and blend amount while running alongside the R&D teams of seasoning makers and restaurant chains. Because the same processing line is used at the shift to mass production as well, it is a system where discrepancy between prototype and full production is unlikely to occur.<\/p><\/div>
Product catalog showing the items we handle<\/h3>\n\n\n\n
Flexible support from small lots to large lots<\/p>\n\n\n\n
![\"\u4e7e\u71e5\u91ce\u83dc\"](\"https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/DSC_4178-Edit-edited-1-1024x683.jpg\")
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- Sold in small lots from 100g<\/li>\n\n\n\n
- Handling heirloom vegetables from across Japan<\/li>\n\n\n\n
- Dried fruits and herbs also supported<\/li>\n<\/ul>\n<\/div>\n\n\n\n\nDownload here<\/span><\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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Features of commercial dried basil<\/h2>
Retention of linalool-type aroma<\/div>Linalool, the main component of basil's characteristic sweet, spicy aroma, is sealed in without being volatilized through low-temperature drying. The aroma rise reminiscent of fresh basil upon opening links directly to the flavor appeal of processed foods.<\/p><\/div>
Vivid green color<\/div>With drying control that suppresses the oxidation of chlorophyll, a deep green color that does not fade easily is maintained. Blended into pasta sauce or dressing, its visual appeal is high, and it also suits topping uses.<\/p><\/div>
Multi-stage cut shapes<\/div>From whole leaf, coarse crush, to fine powder, we can provide it in the cut shape that matches the application \u2014 kneading into sauces, seasoning, and the like.<\/p><\/div>
Six-month storage at room temperature<\/div>Because it is finished with water activity kept low, it can be stored at room temperature for about 6 months. Unlike fresh herbs, you can hold inventory without worrying about disposal loss, greatly reducing the management burden as a commercial raw material.<\/p><\/div>
Additive-free, domestic raw material<\/div>Without using coloring, preservatives, or fragrance, it is finished with basil leaves alone. It pairs well with clean-label-oriented product designs that want to keep the ingredient list simple, and we can also discuss handling with organic raw material.<\/p><\/div>
Blending and formulation support<\/div>We also accommodate pre-blending with other dried herbs (oregano, thyme, rosemary, and the like) and dried vegetables. You can consult us from the raw-material design of Italian herb mixes and original seasonings.<\/p><\/div><\/div>
Product specifications (commercial)<\/h2>