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This herb is commonly used in Mediterranean and other European cuisines. Dried basil is not as pungent and aromatic as fresh, but it has its own qualities which are great to add depth of flavour to slow cooked dishes, particularly those involving tomatoes. If used ‘raw’ dried basil can be astringent and somewhat bitter, so it is best used in dishes which have a reasonably long cooking time, such as stews, soups and sauces.