The market · Herbs and aromatics · Southeast Asia

Thai basil

Horapha: a basil with purple stems and a strong anise edge, sturdier in the pan than the Italian kind.

anise · sweet · peppery
Thai basil

What to do with it

Classics built on it
VietnameseGỏi cuốnRice paper wrapped round prawns, pork, rice noodles, lettuce and herbs, eaten fresh with a dipping sauce.No one here has made it yet

If you can't find it

Asian grocers, with purple stems and an anise smell.

  1. 1Basil
    The same, plus a few mint leaves
    You lose the anise and the toughness that stands up to heat.
    Gets some back a pinch of fennel seed, or a tarragon leaf.

Goes with

bird's eye chillicoconut milkfish saucegarlic

Knowing it

Where to buy
Southeast Asian grocers, in bunches. Italian basil is a poor swap — it lacks the anise.
Worth knowing
Stir it in off the heat, a handful at a time; it blackens if it stews.

Kitchens that keep it in

ThailandThaiA cooking of balance, tasted and adjusted at every step: sour, sweet, salty and hot in the same mouthful, sharpened with herbs.11 classicsVietnamVietnameseClear broths, fish sauce and a plate of fresh herbs: a cooking of contrasts — hot and cool, soft and crisp — finished by each person at the table.11 classics

More herbs and aromatics, in season with it

Herbs and aromaticsBasilsweet, peppery, anise5 classicsHerbs and aromaticsChervilanise, delicate, freshNot cooked here yetHerbs and aromaticsDillfresh, grassy, anise8 classicsHerbs and aromaticsElderflowersfloral, muscat, honeyedNot cooked here yet