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| Thai basil |
|---|
 Early season Thai basil |
| Species |
| O. basilicum var. thyrsiflora |
| Cultivar group |
| Thai basil |
Thai basil is a cultivar group of basil. It has a more assertive taste than many other sweet basils. The herb has small leaves, purple stems and a subtle licorice or mint flavor. One cultivar used in the United States is 'Queen of Siam'.
It should be noted that there are three types of basil commonly used in Thai cooking. This page refers to the most common one, which is known as horapa (Thai: โหระพา) in Thai. To avoid confusion, the other two types are Thai holy basil (Thai:กะเพรา)[1], and Thai lemon basil (Thai: แมงลัก), both of which are also used in Thai cooking but have quite different flavours.
Thai basil should also not be confused with Tulasi, which is known and worshipped in India and is also often known as Holy basil. Both Thai holy basil and Tulasi have smaller, softer, slightly hairy leaves and an aroma akin to that of cloves.
Culinary uses
Thai basil is used as a condiment in Thai and Vietnamese dishes, phở. "Thai chicken/pork/seafood with basil leaf" is a very popular dish.
See also
 Late summer Thai basil flowers |
 Midsummer Thai basil with flowers |
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Wikipedia content modification information:
- This page was last modified on 2 September 2008, at 13:12.
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