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Thai Basil
Inventory, lb : 152.87
This item was last sold on : 12/03/23
Description/Taste
Thai Basil is a perennial herb that grows to an average of 30 to 45 centimeters in height and spreads about 30 centimeters wide. The narrow, bright-green leaves have serrated edges and are typically smaller and sturdier than those of common sweet basil. They also boast a fresh and spicy fragrance and sometimes have a slight purple tint. When the plant matures, spikes of lavender to dark-violet flowers grow at the tops of the reddish-purple stems. Thai Basil leaves, flowers, and stems are all edible and offer a bold flavor with spicy-sweet notes of anise and black licorice.
Seasons/Availability
Thai Basil is available year-round.
Current Facts
Thai Basil is botanically classified as Ocimum basilicum var. thyrsiflora and is a member of the mint family. It’s not just a single plant but rather one of three common groupings of basil cultivars: Thai, sweet, and holy basil. Thai Basil plants are cultivated Asian varieties of sweet basil known for their spicier flavor and ability to withstand high cooking temperatures. While many types of Thai Basil are grown worldwide, the most popularly cultivated is Siam Queen, known for its larger leaves and distinct black licorice flavor. Despite belonging to separate species, Thai Basil is often mistaken for holy basil, also referred to as Thai holy basil. Thai Basil offers a more robust, sweet yet spicy anise-like flavor, while holy basil has a more peppery clove-like taste. Another case of mistaken identity stems from the flavor of Thai Basil, which has led to the nickname Licorice Basil. However, that’s not to be conflated with a variety called licorice or Persian basil, a type of sweet basil with a similar licorice-like flavor.
Nutritional Value
Thai Basil has notably high levels of vitamin A, which is beneficial for healthy eyes and skin, and vitamin K, which promotes bone health. It also offers significant amounts of vitamin C, magnesium, calcium, iron, and potassium. The seeds are edible, and they pack a nutritional punch of magnesium, calcium, and fiber. Basil is known for its essential oil, which includes compounds like eugenol and limonene that possess antibacterial, anti-inflammatory, and antioxidant properties.
Applications
Thai Basil is most often used fresh or cooked and is a popular ingredient in Southeast Asian cuisines like Thai, Cambodian, Lao, and Vietnamese. Unlike sweet basil, Thai Basil has sturdy and resilient leaves that stand up to prolonged heat and cooking. Hence, it's well-suited for infusing flavor into broths and soups, from traditional Vietnamese Pho to Thai green or Panang curries. While sweet basil may be used as a substitute in some recipes, Thai Basil is worth seeking out for more traditional dishes that highlight the spicy flavor and sturdy texture, such as Vietnamese spring rolls. Vice versa, Thai Basil may be used in place of common sweet basil to impart a bolder herb flavor with a licorice kick. Thai Basil works equally well in simmered dishes, like Taiwanese braised eggplant, high-heat wok stir-fries, and noodle dishes like pad Thai. It pairs well with chicken, beef, shrimp, tofu, eggplant, potato, bell pepper, tomato, eggs, rice, garlic, chili, oregano, mint, lemongrass, and coconut milk. Fresh Thai Basil leaves can even be used as a garnish and aromatic in cocktails and beverages like lemonade or used in sweet applications like fruit salads, pairing well with mango, pineapple, watermelon, lemon, figs, and stone fruit. As all parts of the plant are edible, try adding the flowers to salads, chopping the stems into rice, or soaking the seeds, similar to chia seeds, to use in pudding, smoothies, or desserts. Store fresh Thai Basil in a glass of water at room temperature after cutting the ends of the stems, like you would a bouquet of flowers, or wrap in a paper cloth and stored in a bag in the refrigerator for a week or two. Thai Basil can also be dried or frozen to prolong its use.
Ethnic/Cultural Info
Thai Basil is a kitchen staple in Southeast Asian countries like Thailand and Vietnam, where it is often regarded as a vegetable rather than simply an herb or garnish. In Thailand, Thai Basil is called Bai Horapa, and in Vietnam, it is known as Rau Hung Que, which translates as “cinnamon mint.” Thai Basil stars in pad gra prow, a Thai stir-fry beef dish, and gai pad nam prik pao, a famous Thai dish made with chicken and roasted chili paste. Thai Basil is also often served with larb, a minced meat salad that’s one of the most popular dishes of Laos.
Geography/History
Thai Basil is native to Southeast Asia, though its exact origin is somewhat debated since its history of cultivation dates back approximately 5,000 years. Many believe that it originated in either India or Asia and spread to the Mediterranean via ancient spice routes, however some experts now think it might originally have come from Iran. Today, basil is commonly grown in Italy, France, Egypt, Morocco, California, and other warm climates worldwide. Thai Basil can be grown at home or found at specialty stores and Asian markets.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| The Roxy Encinitas | Encinitas CA | 760-230-2899 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Urban Kitchen Catering | San Diego CA | 619-276-8803 |
| Terra Restaurant | San Diego CA | 619-293-7088 |
| Cutwater Spirits (Bar) | San Diego CA | 619-672-3848 |
| SB Kitchen | Solana Beach CA | 610-717-7217 |
| Mabel's Gone Fishing Bar | San Diego CA | 619-228-9851 |
| Secret Sister | San Diego CA | 619-281-0718 |
| Zinque | San Diego CA | 559-281-2485 |
| Misadventure & Co. | Vista CA | 413-668-6895 |
| Ron Oliver | San Diego | 619-295-3172 |
| Paradisaea Restaurant | La Jolla CA | 732-915-6669 |
| WineSellar & Brasserie | San Diego CA | 858-450-9557 |
| Knotty Barrel- Rancho | San Diego CA | 858-484-8758 |
| Bar Same Same | Carlsbad CA | 760-470-9143 |
| The Bellows | San Marcos CA | 619-395-6325 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Craft and Commerce Bar | San Diego CA | 619-269-0288 |
| Toast Catering | San Diego CA | 858-208-9422 |
| Mabel's Gone Fishing | San Diego CA | 619-228-9851 |
| Seasoned Catering and Events | San Diego CA | 619-246-4909 |
| Continental Catering Inc | La Mesa CA | 907-738-9264 |
| Beaumont's | San Diego CA | 858-459-0474 |
| La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
| Graze | San Diego CA | 619-839-9852 |
| Mister A's | San Diego CA | 619-239-1377 |
| Grass Skirt | San Diego CA | 858-412-5237 |
| Addison Del Mar | Del Mar CA | 858-350-7600 |
| Viejas Casino Ginger Noodle | Alpine CA | 702-401-0455 |
| Hoover High School | San Diego CA | 619-549-3364 |
| Cutwater Spirits | San Diego CA | 619-672-3848 |
| Belmont Park Cannonball | San Diego CA | 858-228-9283 |
| Top of the Market | San Diego CA | 619-234-4867 |
| The Flavor Chef (Catering) | Vista CA | 619-295-3172 |
| Harvest Kitchen (Corp Lunch) | San Marcos CA | 619-709-0938 |
| Culinary Concepts | San Diego CA | 619-865-1918 |
| Pendry SD (Lion Fish) | San Diego CA | 619-738-7000 |
| InterContinental Vistal Kitchen | San Diego CA | 619-501-9400 |
| Sovereign Thai Cuisine | San Diego CA | 619-887-2000 |
| Jeune Et Jolie | Carlsbad CA | 858-231-0862 |
| Pendry SD (Provisional) | San Diego CA | 619-738-7000 |
| Farm Fresh Meals | Vista CA | 760-707-2383 |
| Kingfisher | San Diego CA | 619-861-8074 |
| Matsu | Oceanside CA | 760-717-5899 |
| Wayfarer Bread | La Jolla CA | 805-709-0964 |
| Harney Sushi Oceanside | Oceanside CA | 760-967-1820 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Zel's Del Mar | Del Mar CA | 858-755-0076 |
| Alila Marea Beach Resort | Encinitas CA | 805-539-9719 |
| Hilton Harbor Island | San Diego CA | 619-291-6700 |
| Fort Oak | San Diego CA | 619-795-6901 |
| Relic Bageri LLC | San Diego CA | 619-335-6328 |
| Under Belly-Uptown | San Diego CA | 619-269-4626 |
| Kettner Exchange | San Diego CA | 909-915-9877 |
| Inn at Rancho Santa Fe | Rancho Santa Fe CA | 858-381-8289 |
| Shank & Bone | San Diego CA | 619-458-9085 |
| Sbicca Del Mar | Del Mar CA | 619-417-2587 |
| Lucky Bolt | San Diego CA | 662-832-3638 |
| Harvest Kitchen | Vista CA | 619-709-0938 |
| Saiko Sushi-North Park | San Diego CA | 619-886-6656 |
| Fishery | San Diego CA | 858-272-9985 |
| Artifact at Mingei | San Diego CA | 619-846-2164 |
| Coast Catering | Escondido CA | 619-295-3173 |
| Books and Records | San Diego CA | 619-310-5298 |
| Shimbashi Izakaya | Del Mar CA | 858-523-0479 |
| Juan Tequila | San Diego CA | 520-395-7565 |
| Trust Restaurant | San Diego CA | 609-780-7572 |
| Sheraton Carlsbad (Banquets) | Carlsbad CA | 760-827-2400 |
| Lauberge Del Mar | Del Mar CA | 858-259-1515 |
| Duke's La Jolla | La Jolla CA | 858-454-1999 |
| Park Hyatt Aviara | Carlsbad CA | 760-448-1234 |
| The Plot | Oceanside CA | 422-266-8200 |
| Common Theory | San Diego CA | 858-384-7974 |
| Paradisaea Bar | La Jolla CA | 732-915-6669 |
| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
| Sea 180 Coastal Tavern | Imperial Beach CA | 619-631-4949 |
| Marriott Courtyard - Broadway | San Diego CA | 619-446-3008 |
| Yoann Taboyan, Personal Chef | San Diego CA | 347-277-1958 |
| Animae | San Diego CA | 619-925-7908 |
| Thai One On | Carlsbad CA | 760-500-8674 |
| Dija Mara 2021 | Oceanside CA | 760-231-5376 |
| PureTaco | Carlsbad CA | 760-845-3346 |
| The Wise Ox | San Diego CA | 619-851-0672 |
| Harney Sushi | San Diego CA | 619-295-3272 |
| Higher Grounds Coffee + Cafe | San Diego CA | 831-247-5395 |
| Sago | Encinitas CA | 858-382-4047 |
| The Bier Garden | Encinitas CA | 760-632-2437 |
| Sepulveda Meats & Provisions | San Diego CA | 619-501-1878 |
| The Guild Bar | San Diego CA | 619-573-0289 |
| Botanica | San Diego CA | 619-310-6320 |
| Saiko Sushi-Coronado | Coronado CA | 619-435-0868 |
| Chef Taylor Dennis LLC | San Diego CA | 512-470-9323 |
| The Islander (Bar) | Coronado CA | 619-522-6890 |
| Gravity Heights Restaurant and Brewery | San Diego CA | 858-551-5105 |
| Long Story Short | San Diego CA | 619-228-9381 |
Recipe Ideas
Recipes that include Thai Basil. One
is easiest, three is harder.
