Thai Basil or Asian Basil

This Asian basil is easily recognized by the smooth, pointed leaves attached to its purplish stem (which varies in darkness, but always has a purple hue). The purplish-green flowering tops are even more potent than the delicate leaves and are often left on the herb. The essence of Thai basil is reminiscent of anise and cinnamon. It’s used both raw and cooked. When cooking with it, Southeast Asian cooks always add it at the very last moment and remove the dish from the heat as soon as the basil has wilted, preserving its bright, fresh flavor. This is the most widely used basil across Southeast Asia. Thai: bai horapha; Vietnamese: húng quế; Malay: daun kemangi