Exploring the unique flavours and uses of Thai basil

We often use basil in the summer. It adds freshness to dishes and pairs excellently with vegetables. Tomatoes, mozzarella, and this herb are perhaps the most famous Italian salad. However, basil also has an Asian variety with a completely different taste. Here’s when to use it.

Basil comes in dozens of varieties. The most popular is Genovese, which is used in Mediterranean cuisine. Besides this one, you can find lemon, cinnamon, or Greek basil with mint leaves. Their flavours are relatively similar. But if you come across Thai basil, you might be surprised. It’s very different from the previously mentioned varieties.

Thais use the Holy basil variety in their dishes, known for their spicy, peppery, and intense flavour. However, it’s tough to find in Europe. That’s why, on our continent, Thai basil is used primarily for Asian dishes. It is considered the best substitute for Holy basil.

What makes Thai basil stand out?

1. It has a more pronounced, anise-like flavour with hints of mint and pepper, while classic Italian basil is slightly spicy and sweet.
2. Thai basil leaves are more elongated, darker, and often purple at the base, and the stems can also be purple. Common Italian basil has lighter, more oval leaves.
3. Thai basil is resistant to high temperatures. Therefore, it retains flavour in cooked dishes, while Italian basil is better suited for raw use.

Thai basil is ideal for oriental dishes. It suits curries, soups, and stir-fries. However, if you prefer European cuisine, you can also try it. It can change the taste of even familiar dishes like caprese salad. Thai basil is great for casseroles with tomato sauce or grilled vegetables. It’s also suitable for iced tea or lemonade. Remember, however, to always use it sparingly, as Thai basil has a much more intense flavour.