Thai Basil  

Compared to Genovese basil — AKA the kind of basil associated with Italian cooking and what most westerners are referring to when they say “basil” — Thai basil has a distinct flavor, offering notes of anise, licorice and a slight minty kick.  Its appearance differs as well, with narrow, mint-like green leaves and a darker purple stem, unlike the rounder, bright green leaves of Genovese basil.   

One of Thai basil’s key advantages is its ability to withstand heat. While Genovese basil wilts and loses shape when exposed to direct heat during cooking, Thai basil holds up better in cooked dishes, making it a great choice for stir-fries, soups and curries. 

This herb is a staple across Southeast Asian cuisines, including in Vietnam, Cambodia, Laos, and Taiwan.  In North America, it is often used as a substitute for holy basil in dishes where the latter would traditionally be the herb of choice in Southeast Asia, where it’s more readily available. Thai basil features prominently in dishes such as pad krapao, pho, and many other stir-fries, curries, noodle dishes, and soups, adding its distinctive flavor and aroma to each recipe. 

Thai basil along with other herbs can be found in Uwajimaya’s produce department.