Basil
Basil suppliers and sourcing guide
Basil is the dried leaf of sweet basil, Ocimum basilicum, an annual in the mint family grown mainly in Egypt, the US, India and the Mediterranean. Leaves are cut, dried (air, belt or freeze-dried) and sifted to remove stems. Brands buy crumbled or ground basil for Italian seasonings, sauces, pizza and dressings, freeze-dried basil where color matters, and basil oil for flavors. Holy basil (Ocimum tenuiflorum) is a different species sold as a botanical.
- Also known as
- Ocimum basilicum · Sweet basil · Basil leaf
- Facts checked
- November 2026
Forms and grades of basil
Suppliers sell different products under the same name. Specify the one you need.
Crumbled leaf
Dried leaf in standard cut sizes, sold by origin, color and stem content.
Ground basil
Powdered leaf for blends.
Freeze-dried basil
Leaf dried to keep green color and fresh aroma, at a higher price.
Basil oil
Steam-distilled oil of linalool or methyl chavicol types for flavors.
Steam-treated and organic
Steam-treated basil for ready-to-eat use, and certified organic lots.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Volatile oil
- Volatile oil by steam distillation, the main strength figure.
- Color
- Visual or colorimeter color against a standard, since dried basil browns.
- Stems and extraneous matter
- Percent stems and foreign matter by sorting; leaf herbs are sold on freedom from stems.
- Total and acid-insoluble ash
- Ash by gravimetry; acid-insoluble ash measures sand and soil and is the usual cleanliness check for basil.
- Pesticide residues
- Multi-residue pesticide screen by GC-MS/MS and LC-MS/MS against the buyer specification.
- Microbiology
- Total plate count, yeast and mold, coliforms or E. coli, and Salmonella; raw spices commonly carry high counts, so state whether the lot was steam-treated or otherwise treated.
Storage, lots and expiry
Storage and shelf life
Store basil in sealed, lined bags or containers in a cool, dry, dark area off the floor; heat, light and air drive off volatile oil, and damp storage invites mold and insects. Basil loses color and aroma faster than most dried herbs, so keep it sealed and away from light. Shelf life is set by the supplier specification, and color, volatile oil and micro are the usual retests for older stock.
Lots and expiry dates
Color and oil content vary by origin, drying method and harvest, so record origin, drying method, color and stem content for each lot.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
21 CFR 182.10 lists sweet basil (Ocimum basilicum) among spices and other natural seasonings and flavorings that are generally recognized as safe (GRAS) for their intended use.
Source: ecfr.gov (opens in a new tab)21 CFR 182.20 lists basil extractives, including essential oil and solvent-free oleoresin, among essential oils, oleoresins (solvent-free) and natural extractives that are generally recognized as safe (GRAS) for their intended use.
Source: ecfr.gov (opens in a new tab)FDA's Compliance Policy Guide 525.750 describes basil (sweet basil) as the dried leaves of Ocimum basilicum, with quality measured by ash and freedom from stems.
Source: fda.gov (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Basil suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking basil suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell basil? Request a listingFrequently asked questions
What forms of basil can brands buy?
Common forms include crumbled leaf, ground basil, freeze-dried basil, basil oil and steam-treated and organic. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for basil include?
Expect volatile oil, color, stems and extraneous matter, total and acid-insoluble ash, pesticide residues and microbiology, each with its method, specification and result for that lot.
How should basil be stored?
Store basil in sealed, lined bags or containers in a cool, dry, dark area off the floor; heat, light and air drive off volatile oil, and damp storage invites mold and insects. Basil loses color and aroma faster than most dried herbs, so keep it sealed and away from light. Shelf life is set by the supplier specification, and color, volatile oil and micro are the usual retests for older stock.
What is the regulatory status of basil?
21 CFR 182.10 lists sweet basil (Ocimum basilicum) among spices and other natural seasonings and flavorings that are generally recognized as safe (GRAS) for their intended use. 21 CFR 182.20 lists basil extractives, including essential oil and solvent-free oleoresin, among essential oils, oleoresins (solvent-free) and natural extractives that are generally recognized as safe (GRAS) for their intended use. FDA's Compliance Policy Guide 525.750 describes basil (sweet basil) as the dried leaves of Ocimum basilicum, with quality measured by ash and freedom from stems.
More flavors, spices and essential oils
- Vanilla extractExtract of vanilla · Pure vanilla extract
- Vanilla beansVanilla planifolia · Vanilla tahitensis
- Vanillin4-Hydroxy-3-methoxybenzaldehyde · Vanillic aldehyde
- Ethyl vanillin3-Ethoxy-4-hydroxybenzaldehyde · Bourbonal
- Natural flavorsNatural flavoring · Natural flavour
- Artificial flavorsArtificial flavoring · Synthetic flavors
- CinnamonCinnamomum verum (Ceylon cinnamon) · Cinnamomum cassia (Chinese cassia)
- NutmegMyristica fragrans · Nutmeg seed
- CloveSyzygium aromaticum · Eugenia caryophyllata
- CardamomElettaria cardamomum · Green cardamom
- Black pepperPiper nigrum · Peppercorns
- Cayenne pepperCapsicum annuum · Capsicum frutescens
Sell ingredients to brands?
Request a free listing for the ingredients you make or distribute. No paid placement.