If your recipe calls for Thai basil, you may be tempted to skip it and use something else instead. But don’t skip this essential ingredient in your cooking—it’s worth using Thai basil even if it’s not always easy to get your hands on where it lives.
Thai basil is the name given to several types of aromatic herbs that play an important role in enhancing the flavor of Asian dishes. Although some may be tempted to replace Thai basil with its traditional European counterpart, this substitution can greatly affect the final flavor of the food. Thai basil has a distinct and unique flavor that is completely different from that of European basil.
Thai Basil Varieties and Uses
Thai basil comes in several varieties, each with its own flavor that suits different types of dishes:
Bai Horaba (sweet basil): Known for its flavour that combines anise and liquorice, it is ideal for use in curries and stir-fries.
Bai Minglak (Lemon Basil): It has a light, refreshing lemon scent and is perfect for adding a distinctive flavour to fish and salads.
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Cara Bao (Holy Basil): It has a sharp flavour reminiscent of cloves and cinnamon, and is used in dishes that require quick cooking over high heat.
Tips for Growing and Harvesting Thai Basil
If you are a fan of Thai basil, you can grow it at home to ensure that it is always available. It is best to divide the plant and plant it in clay pots, where the bushes are able to grow better. The plants should be placed in a bright location, but should be avoided in direct sunlight. When harvesting, it is better to cut the entire buds or stems rather than picking individual leaves, which encourages the plant to grow and produce more leaves.
Nutritionists’ tips on using Thai basil
Daniela Krehl, nutritionist at the Bavarian Consumer Advice Centre, recommends adding Thai basil in the final stages of cooking. This helps to preserve its fresh aromatic flavour, giving the dish an intense and distinctive flavour.
