Thai Basil, sweet, holy, hairy

For us it´s always a reason for big confusion, if we read recipes speaking just about Thai basil. As The Foodist is produced in Thailand, we know, there are 3 different kinds, different species of Thai basil and all 3 sorts of Thai basil are very different to each other. There are: Sweet Thai Basil (thai: Horapa), Holy Thai Basil (thai: Krapao) and lemon basil, also called hairy basil (thai: Menglak). The use of Thai basil isn´t just very important for Thai food, it´s widley used in the cuisines of South East Asia and especially Horapa can´t be substituted by any other kind of basil.

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Picture: Sweet Thai Basil (Ocimum basilicum), Horapa

1. Sweet Thai Basil (Ocimum basilicum), Horapa
Horapa (Ocimum basilicum var. thyrsiflora), also called sweet Thai basil or often just Thai basil is an indispensable herb in the Thai and Vietnamese cuisine. Thai basil Horapa has a mild anise, liquorice flavor and can´t be replaced by another herb. In Thailand and Vietnam Thai basil Horapa is served as a condiment to innumerable dishes and it is one of the most important ingredients for the red Thai Curry (Kaeng Pet) and the green Thai Curry (Kaeng Kiew Wan). Horapa Thai basil can be planted also in cooler regions in summertime. In the western world is a Horapa cultivar available, which is called “Siam Queen” or Queen of Siam”. Nowadays, fresh Horapa is sold in Asia markets and Asia shops in many countries around the world. Don´t miss this wonderful, unique taste of Thailand !

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Picture: Holy Basil (Ocimum tenuiflorum), Krapao, Tulsi

2. Holy Basil (Ocimum tenuiflorum), Krapao, Tulsi
While the holy Basil Tulsi (Ocimum tenuiflorum) has no culinary use in India, in Thailand the Thai Basil Krapao is the most important ingredient for the beloved hot & spicy stir-fried dish, called Pad Krapao. There are 2 variations of Krapao Thai Basil, the green Krapao Basil (Sri or Lakshmi Tulsi) with big leaves and the red or purple Krapao Basil (Krishna Tulsi) with smaller leaves. The taste of both varieties is similar and is often described as “peppery”. Krapao Holy Thai Basil can, for some recipes, be replaced by Perilla (Perilla frutescens), Shiso leaves, which are even more “spicy”

In India Tulsi is cultivated for religious and medicinal purposes (Ayurveda). Many Hindus in India are growing Tulsi basil plants in front of their houses and next to Vishnu temples, as the plant signifies the presence of Vishnu or his incarnation Krishna and the wife of Vishnu, Lakshmi and their divine guardianship.
In Thailand fried Krapao Thai basil leaves are served as a condiment for many dishes as fried or steamed fish, fried, 100 year old eggs or fish or prawn cakes (Tord Man).

In the traditional Indian ayurvedic medicine the holy basil Tulsi is used as an herbal tea, fresh leaves, powder or extracts, for headache, colds, inflammations, stomach disorders and also against Malaria. Ocimum tenuiflorum has a strong anti-bacterial and antioxidant effect and reduces cholesterol levels. Hindus place a Tulsi Basil leaf under the tongue of their deceased to purify their sins.

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Picture: Lemon basil (Ocimum citriodorum), hairy basil, Menglak

3. Lemon basil (Ocimum citriodorum), also called hairy basil, Menglak
Lemon basil has a lemonish taste and is used as a condiment for Thai noodle currys “Khanom Jeen”.
It can be substituted by lemon balm (Melissa officinalis).