| Thai basil | |
|---|---|
 Early-season Thai basil | |
| Species | Ocimum basilicum |
| Variety | Ocimum basilicum var.thyrsiflora[1] |
Thai basil[a] is a type ofbasil native to, and widely used throughout,Southeast Asia that has been cultivated to provide distinctive traits. Its flavor is described asanise- andlicorice-like and slightly spicy. It is more stable under high or extended cooking temperatures thansweet basil. Thai basil has small, narrow leaves, purple stems, and pink-purple flowers.
Thai basil is sturdy and compact,[2] growing up to 45 cm (1 ft 6 in),[3] and has shiny green, slightly serrated, narrow leaves with a sweet,anise-like scent and hints of licorice, along with a slight spiciness lacking in sweet basil.[4] Thai basil has a purple stem, and like other plants in themint family, the stem is square. Its leaves are opposite anddecussate.[5] As implied by its scientific name, Thai basil flowers in the form of athyrse.[6] Theinflorescence is purple, and the flowers when open are pink.[7]
Sweet basil (Ocimum basilicum) has multiplecultivars — Thai basil,O. basilicum var.thyrsiflora, is onevariety. Thai basil may sometimes be called chi neang vorng,anise basil orlicorice basil, in reference to its anise- and licorice-like scent and taste, but it is different from the Western strains bearing these same names.[8]: 92
Occasionally, Thai basil may be calledcinnamon basil, which is its literal name inVietnamese, butcinnamon basil typically refers to a separate cultivar.
The genus nameOcimum is derived from the Greek word meaning "to smell",[9] which is appropriate for most members of familyLamiaceae.[10] With over 40 cultivars of basil, this abundance of flavors, aromas, and colors leads to confusion when identifying specific cultivars.[1]
Three types of basil are commonly used inThai cuisine.
In Taiwan the Thai basil is calledkáu-chàn-thah (Chinese:九層塔;pinyin:jiǔcéngtǎ;Wade–Giles:chiu ts'eng t'a;Pe̍h-ōe-jī:káu-chàn-thah),[12][13] which literally means "nine-storey pagoda".
Thai basil is widely used in the cuisines of Southeast Asia, includingThai,Vietnamese,Lao, andCambodian cuisines. Thai basil leaves are a frequent ingredient in Thaigreen andred curries, though in Thailand the basil used indrunken noodles and many chicken, pork, and seafood dishes isholy basil.[8]: 178 In the West, however, such dishes typically contain Thai basil instead, which is much more readily available thanholy basil. Thai basil is also an important ingredient in the very popular Taiwanese dishsanbeiji (three-cup chicken). Used as a condiment, a plate of raw Thai basil leaves is often served as an accompaniment to many Vietnamese dishes, such asphở (Southern style),bún bò Huế, orbánh xèo, so that each person can season to taste with the anise-flavored leaves.
Thai basil is a tender perennial[14] but is typically grown as an annual. As a tropical plant, Thai basil is hardy only in very warm climates where there is no chance of frost. It is generally hardy toUSDA planthardiness zone 10. Thai basil, which can be grown from seed or cuttings, requires fertile, well-draining soil with a pH ranging from 6.5 to 7.5 and 6 to 8 hours of full sunlight per day.[6][15] The flowers should be pinched to prevent the leaves from becoming bitter. Thai basil can be repeatedly harvested by taking a few leaves at a time and should be harvested periodically to encourage regrowth.[14]
