THE ITALIAN DISHES popularized basil in Brazil. The delicate leaves release a peculiar aroma and slightly spicy notes of mint, a good addition to soups, meats, pastas and sauces, and a refreshing touch to salads. Among the latter is caprese, a salad with buffalo mozzarella, tomato and basil − an Italian classic incorporated in the Brazilian table. It is also essential to finish Margherita, the traditional mozzarella and tomato pizza. The dried version loses a lot of the aroma and flavor. In addition to seasoning, basil is also used in the food, beverage and perfumery industries.