Thai Basil Seeds

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Thai Basil Seeds

It has an identifiable licorice flavor not present in sweet basil, and its flavor is more stable under high cooking temperatures.

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Thai basil is a type of sweet basil that has been cultivated to provide a distinctive set of traits preferred in Asian cuisine.

It has an identifiable licorice flavor not present in sweet basil, and its flavor is more stable under high or extended cooking temperatures than that of sweet basil.

Thai basil exhibits small narrow leaves and purple stems, with a mauve (pink-purple) flower. One cultivar commonly grown in the United States is 'Queen of Siam'.

There are three types of basil commonly used in Thai cuisine.

Thai basil is the cultivar most often used for Asian cooking in Western kitchens.

The English common name is Thai basil but in Thai kitchens, the plant is called "Bai Horapa" or simply horapa .

Thai holy basil, also called "Bai Gka-prow" or kraphao, may be the basil that Thai people love most a variety of Ocimum tenuiflorum.

The third species of basil found in Thai cooking is the least used and has undertones of lemon in both scent and taste. Thai lemon basil is called "Bai Maeng-lak" or simply maenglak.

Basil is used in several different Asian cultures.

Thai holy basil is a variety of Tulasi, which is worshiped in India and is also often called "Holy basil".

Both Thai holy basil and Tulasi have smaller, softer, slightly hairy leaves and an aroma akin to that of cloves. In Vietnam, the most common basil cultivar with purple stems is called cinnamon basil and its name describes its flavor and scent.

We carefully select our produce varieties for excellent taste and quality. Our produce is grown without pesticides or herbicides resulting in highly nutritious food and healthy soil.