Post by Ken_Griffiths on May 1, 2017 12:56:55 GMT
Thai basil (Thai name, bai horapa), also known as Oriental basil or Asian basil, is a cultivar of sweet basil commonly used in the cuisines of Thailand, Vietnam, Cambodia, and Laos. Compared to the common Mediterranean sweet basil, it has a more pronounced licorice or anise flavour. Because of this, it is sometimes referred to as anise or licorice basil, but it should not be confused with the American cultivars of these basils. The flavor is peppery and warm, and although there is a difference between Thai basil and common sweet basil, they can be substituted for each other in most recipes. The Thai variety tends to hold its flavor better when cooked than its Mediterranean cousin does.
The leaves of this basil are deep green, smaller than those of Western basil, and arranged on purple-hued stems. The flowers, which are edible as well, are red-purple and licorice flavoured.
The 'Siam Queen' cultivar, popular among home gardeners in the U.S. can be started from seed, and does very well as a container plant. Indoors, gardeners should place it in or near a sunny window, make sure its soil is moist but not soggy, and provide a pot large enough so that the plant does not become root-bound.
Thai basil is considerably stronger in flavor than Mediterranean basil, so cooks should make adjustments to the amount used if substituting one for the other. The herb can be used for Thai, Indian, and Italian recipes. Fresh, it can be added to salads, and either the fresh or dried forms can be used to flavor soups, pasta, and vegetable dishes.
This herb matches well with poultry and seafood. In Thai cuisine, great handfuls of fresh leaves are added to spicy stir-fries.
The leaves of this basil are deep green, smaller than those of Western basil, and arranged on purple-hued stems. The flowers, which are edible as well, are red-purple and licorice flavoured.
The 'Siam Queen' cultivar, popular among home gardeners in the U.S. can be started from seed, and does very well as a container plant. Indoors, gardeners should place it in or near a sunny window, make sure its soil is moist but not soggy, and provide a pot large enough so that the plant does not become root-bound.
Thai basil is considerably stronger in flavor than Mediterranean basil, so cooks should make adjustments to the amount used if substituting one for the other. The herb can be used for Thai, Indian, and Italian recipes. Fresh, it can be added to salads, and either the fresh or dried forms can be used to flavor soups, pasta, and vegetable dishes.
This herb matches well with poultry and seafood. In Thai cuisine, great handfuls of fresh leaves are added to spicy stir-fries.