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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 the mint family, the stem is
Thai cuisine, as a whole, features many different ingredients (suan phasom; Thai: ส่วนผสม), and ways of preparing food. Thai chef McDang characterises Thai food as having "intricacy, attention to detail, texture, color, and taste. [23] Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices.
Vietnamese recipes use ingredients like lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and Thai basil leaves. [1] Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy or oil, having interesting textures, and making use of herbs and ...
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Basil cultivars vary in several ways. Visually, the size and shape of the leaves varies greatly, from the large lettuce-like leaves of the Mammoth basil and Lettuce leaf basil to the tiny leaves of the Dwarf bush basil. More practically, the fragrance of the basil varies due to the varying types and quantities of essential oils contained in the ...
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Lemon basil, hoary basil, [2] Thai lemon basil, [3] or Lao basil, [4] (Ocimum × africanum) is a hybrid between basil (Ocimum basilicum) and American basil (Ocimum americanum). [ 5 ] [ 6 ] [ 7 ] The herb is grown primarily in northeastern Africa and southern Asia for its fragrant lemon scent, and is used in cooking.
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