Thai Basil
Thai basil, known scientifically as Ocimum basilicum var. thyrsiflora, is a variety of basil native to Southeast Asia, where it has been cultivated for centuries. It is a staple in Thai cuisine and is prized for its distinctive anise-licorice aroma and spicy, slightly sweet flavor. The leaves are smaller and narrower than those of Italian basil, with a vibrant green color and a velvety texture that is tender yet robust. When cooked, Thai basil retains much of its flavor and aroma, making it ideal for stir-fries and curries. It also withstands heat well, though it is often added at the end of cooking to preserve its nuanced taste.
Notes
When selecting Thai basil, look for vibrant green leaves free from yellow spots or wilting. Store it in the refrigerator wrapped in a damp paper towel and placed in a plastic bag for up to a week. To extend its life, consider trimming the stems and placing them in water like flowers. Thai basil is generally safe for those without allergies to mint or other members of the Lamiaceae family. When handling, gently wash the leaves to avoid bruising, which can diminish their flavor.
Uses
- Pad Thai garnish
- Thai curry leaves
- Stir-fried dishes
- Vietnamese spring rolls
- Herb pesto variation
- Tom yum soup flavoring
- Grilled meat rub
Replacements
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