Thai basil
Thai basil is an aromatic basil variety with narrow leaves, purple stems, and an anise-like flavor. It is widely used in Southeast Asian cooking.
Phở: A Vietnamese noodle soup typically served with herbs, rice noodles, and broth. Fresh Thai basil is commonly offered as a garnish alongside phở.
Ocimum basilicum: A species of aromatic herb that includes common sweet basil and several cultivated varieties. Thai basil is a cultivated variety within this species.
Sweet basil: A basil variety with broad, tender leaves and a mild, sweet aroma, commonly used in Italian cooking. Its softer, sweeter profile contrasts with Thai basil’s sharper anise-like flavor.
Pad kee mao: A Thai stir-fried noodle dish commonly prepared with chili, garlic, vegetables, and basil. Thai basil is often used to supply the dish’s pungent herbal aroma.
Pad krapow: A Thai stir-fry of meat or seafood with holy basil, garlic, and chilies. Thai basil is sometimes substituted for holy basil in this popular stir-fry.
Basil: A group of aromatic herbs in the genus Ocimum, cultivated for culinary and ornamental use. Thai basil belongs to the broader group commonly called basil.
Holy basil: An aromatic basil species, Ocimum tenuiflorum, used in South Asian cooking and religious practice. It is the traditional basil in pad krapow, despite frequent substitution with Thai basil.
Thai red curry: A Thai curry made with red chili paste, coconut milk, and aromatics. Thai basil is a common finishing herb in this curry.
Green curry: A Thai curry made with green chili paste, coconut milk, and aromatics. Thai basil leaves are often stirred into the curry near the end of cooking.
Anethole: An aromatic compound with a sweet, licorice-like scent found in anise, fennel, and other plants. Anethole-like aroma helps explain Thai basil’s characteristic anise impression.