Thai Basil

Thai Basil, also known as “Holy Basil” or Ocimum basilicum var. thyrsiflora, is a variety of basil native to Southeast Asia. It differs from Italian Basil in both appearance and flavor profile. Thai Basil has smaller leaves that are often darker green with purple stems, and the plant itself can sometimes have a slightly reddish hue. The leaves are also more pointed and have a slightly serrated edge compared to Italian Basil.
In terms of flavor, Thai Basil has a distinctively spicy, anise-like flavor with hints of licorice and cloves. It’s commonly used in Thai, Vietnamese, and other Southeast Asian cuisines, particularly in dishes like Thai Basil Chicken (Pad Krapow Gai), Vietnamese Pho, and Thai green curry. Thai Basil is typically added to dishes towards the end of cooking to preserve its flavor and aroma.
Beyond its culinary uses, Thai Basil is also valued for its potential health benefits. Like other basil varieties, it contains essential nutrients and antioxidants. In traditional medicine, Thai Basil is sometimes used to alleviate symptoms of coughs, colds, and digestive issues.
Overall, Thai Basil is a resourceful herb appreciated for its unique flavor and aroma, adding depth and complexity to a wide range of dishes in Southeast Asian cuisine.