Basil

Basil is a popular aromatic herb from the mint family (Lamiaceae), native to tropical regions of Central Africa and Southeast Asia. It is cultivated for its flavorful leaves, which are used fresh or dried in cooking. The leaves are typically harvested from the plant and then either used directly or dried and ground for culinary purposes.

Manufacturers add basil primarily for its distinctive sweet and savory flavor and aroma. It is a common ingredient in many cuisines, particularly Italian, Thai, and Vietnamese dishes. You'll often find it in prepared pasta and pizza sauces, vegetable-based meals, and various pasta dinners.

Basil is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for its intended use as a flavoring agent. At typical intake levels found in food, it is not associated with adverse health effects. As a natural herb, basil is not typically evaluated by bodies like JECFA or EFSA in the same way food additives are, and there are no significant controversies regarding its safety as a food ingredient.