Thai Basil - 泰国九层塔

Flavour & Texture: Bold, spicy, and anise-forward with a peppery kick that sets it clearly apart from the sweeter Italian variety. The leaves are firmer, darker, and more robust with distinctive purple stems and serrated edges. Unlike Italian basil, Thai basil holds up beautifully under heat — the flavour deepens and intensifies rather than disappearing, making it a true cooking herb as much as a finishing one.

How to Use:

• 🍛 Thai curries — Tear generously into green, red, or massaman curry off the heat just before serving. The leaves wilt into the sauce and infuse it with their anise fragrance in the final moments.
• 🥘 Basil stir fry (pad krapow) — The heart and soul of Thailand's most beloved street dish. Wok-tossed with minced meat, fish sauce, oyster sauce, and birds eye chilli over ferocious heat until fragrant and slightly crispy at the edges.
• 🍜 Pho & noodle soups — Served alongside as a fresh table herb — tear and drop into the hot broth just before eating for a fragrant, spicy lift.
• 🍹 Cocktails & mocktails — Muddle with calamansi, honey, and soda for an unexpectedly sophisticated drink that showcases the anise notes beautifully.

Pro tip: Add at the very last second for fresh dishes, or go the opposite direction and fry the leaves in hot oil until crispy for a stunning garnish that concentrates the flavour into an intense, fragrant crunch.

Storage: More heat-tolerant than Italian basil but equally cold-sensitive — store stems in a jar of water at room temperature and use within 4–5 days. Avoid refrigeration to prevent blackening.