Southeast Asia

Thai Basil

Ocimum basilicum var. thyrsiflora.

Leaf.

Part Used

Fresh.

Form

Local / Regional Names

Horapha (Thai).

Countries / Cuisines

Thailand, Vietnam, Laos, Cambodia.

Flavor & Aroma

Anise-licorice forward, sturdier and more heat-resistant than sweet (Italian) basil.

Culinary Uses

A cooking herb that holds up well to heat, unlike most basils.

Classic Dishes

Pad kra pao; pho garnish; various stir-fries.

Pairings

Chile, garlic, fish sauce.

Timing

Add toward the end of cooking, though it tolerates more heat than most fresh herbs.

Storage

Fresh keeps about a week refrigerated.

Substitutions

Sweet basil plus a pinch of ground anise seed approximates the flavor.

Cultural / History Notes

Frequently confused with holy basil on Western restaurant menus – pad kra pao is traditionally made with holy basil, not Thai basil, despite common English-language menu labeling conflating the two.

Blend Cross-References

Not a blend component; used fresh.