Thai basil [a] is a type of basil native to Southeast Asia that has been cultivated to provide distinctive traits. Widely used throughout Southeast Asia, its flavor, described as anise- and licorice-like and slightly spicy, is more stable under high or extended cooking temperatures than that of sweet basil. Thai basil has small, narrow leaves ...

Apr 30, 2021 · So, how does Thai basil stand up against the more familiar Italian sweet basil? At a glance, the most distinguishable difference is the color of the stems: Thai basil has a purple stem and sweet basil has a green stem.

May 24, 2023 · The Thai basil plant (Ocimum basilicum var. thyrsiflora) is an easy-to-grow culinary herb with bright green leaves, dark purple stems, and tiny, pale purple flowers. This herbaceous perennial is native to Southeast Asia.

Here at Thai Basil Chantilly - Chantilly you'll experience delicious Thai cuisine. Try our mouth-watering dishes, carefully prepared with fresh ingredients! At Thai Basil Chantilly, our recipe for success is simple – Great food & care makes customers return every time.

Apr 5, 2023 · In Thai cuisine, Thai basil is commonly used in stir-fries, curries and soups, and pairs well with meats such as chicken, pork, and beef. It’s also a great addition to salads and spring rolls, adding a refreshing and fragrant touch.

Oct 13, 2022 · The main difference between basil and Thai basil is the taste. Basil is the classic sweet, peppery type of basil that has the smell of anise or cloves. Thai basil is also sweet and smells of anise or licorice, but it is mildly spicy too.

Jun 2, 2021 · Thai basil has a unique flavor that stands out in comparison to other types. Learn how to grow this terrific herb in your garden now on Gardener's Path.

Here’s what you should know to grow Thai basil around your home garden: What You’ll Learn: How to germinate Thai basil seeds effectively. Steps to transplant Thai basil seedlings. Tips for caring and maintaining healthy Thai basil plants. Methods to …

Thai basil is a variety of basil native to Southeast Asia. Known for its savory, spicy, and anise-like flavor profile, it adds a unique pungency to dishes and is a vital part of many Southeast Asian cuisines.