Thai Holy Basil

Thai holy basil has a musky flavour with spicy mint notes. The taste is comparable to cloves and pepper and like Szechuan pepper, these dried leaves have a numbing effect on the tongue. It’s advised that you add the leaves toward the end of the cooking process, in order to preserve their flavour and aroma. While the small white and purple flowers produced on the plant are also edible, it’s the leaves that most cooks use.

Found throughout South East Asia, the leaves of Thai Holy Basil tend to be smaller and narrower in comparison to other basil varieties. The plant prefers well-drained soil, ample sunlight and moderate watering.

As the name suggests, Thai basil is associated with Thai cooking to create red and green curries. This is a kitchen essential to make authentic Thai meals at home! We use Thai basil is in our Thai Seasoning Blend and Thai Panang Gourmet Cooking Sauce.

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