Herb
Thai Basil
A tier
Thai basil (horapa type) has purple stems, narrow leaves, and bold anise-licorice flavour that survives stir-fry heat better than Italian sweet basil—essential in Thai curries, phở garnish, and Taiwanese three-cup dishes. Add near the end still, but it tolerates brief cooking. Do not substitute Genovese in Thai recipes expecting the same aroma. Flowers are edible and pretty.
Track this ingredient
Unit
Characteristics
Preparations
ChoppedDriedFreshGarnishInfusedPestoTorn
Traits
AniseAnise LicoriceLicoricePurple StemSoutheast AsianSpicySturdy
History
TH
Anise-scented basils integrated into Thai and regional cookery.
TH
Horapa-type basil became a market standard in Thailand.
Thai restaurants globalised demand for Thai basil.
Western growers produced Thai basil for multicultural markets.