There are three kinds of Thai basil; kraphao, horapa and kemangi (lemon-basil). Thai basil is slightly darker than normal basil, sometimes even a little purplish. It tastes like aniseed and it also has some mint or tarragon. If you add it to a curry or stir-fry just before you eat it, it really gives you dish a kick.

Cooking with Thai basil

Only use the leaves so remove them from the stem and rinse under cold water. They are slightly tougher than normal basil so you can cut them into thin strips or pieces instead of keeping the leaves whole. Add them just before you’re going to eat it so it gets warm, but doesn’t simmer for too long, then you will lose the fresh flavor.

Is Thai basil healthy?

It helps your circulation and the antioxidants are good for your immune system. By stimulating the blood circulation and activating the part of the brains that provides us with feeling of happiness, it is also considered a natural aphrodisiac.

Storage:

It’s a vulnerable herb, it can start to discolor after a day or two. Store it in a cool, dry place. Do not refrigerate , because then it will discolor. You can also freeze them and preserve them that way for months.

In The Netherlands you can buy Thai basil at supermarkets and tropical groceries.

Combines well with:

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Belicious Herb Curry Salad Bloodcirculation
Per 100 grams
Calories

47

Fats

0,8g

Carbohydrates

5g

Protein

3g