Southeast Asia
Holy Basil / Bai Kraphao
Ocimum tenuiflorum (syn. Ocimum sanctum).
Local / Regional Names
Kraphao / bai horapha kraphao (Thai) – distinguish clearly from Thai basil, a frequent point of menu confusion.
Countries / Cuisines
Thailand, India (where it holds major religious significance as tulsi), broader Southeast Asia.
Flavor & Aroma
Sharper, more peppery-clove-forward and less sweetly anisic than Thai basil.
Culinary Uses
The correct traditional herb for Thailand's iconic stir-fry, despite common substitution with Thai basil abroad.
Classic Dishes
Pad kra pao (the authentic version); some soups.
Pairings
Chile, garlic, fish sauce, Thai bird's-eye chile.
Timing
Add at the very end of stir-frying to preserve its sharp aroma.
Storage
Fresh keeps about a week refrigerated; more delicate than Thai basil.
Substitutions
Thai basil, though purists distinguish the resulting dish clearly.
Cultural / History Notes
Also known as tulsi in India, where it holds deep religious significance in Hindu practice – a striking contrast to its comparatively everyday culinary role in Thai cooking, worth noting as a cross-cultural significance point.
Blend Cross-References
Not a blend component; used fresh.
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