Thai basil
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| Thai basil |
|---|
| Image:Thai basil.jpg |
| Species |
| O. basilicum var. thyrsiflora |
| Cultivar group |
| Thai basil |
Thai basil is a cultivar group of basil. It has a more assertive taste than many other sweet basils. The herb has small leaves, purple stems and a subtle licorice or mint flavor. One cultivar used in the United States is 'Queen of Siam'. It is often confused with Holy basil which has a smaller, slightly hairy leaves and an aroma akin to that of cloves.
There are three types of basil commonly used in Thai cooking, however this page refers to the most common one, which is known as horapa (Thai: โหระพา) in Thai.
Culinary uses
Thai basil is used as a condiment in Thai and Vietnamese dishes, phở.
See also
Thai basil flower.jpg
Late summer Thai basil flowers |
Thai basil with flowers.jpg
Midsummer Thai basil with flowers |
de:Horapa th:โหระพา vi:Húng quế
Acknowledgement and Attribution Regarding Sources of Content
Some of the initial content on this page may be incorporated in part from copyleft sources in the public domain including wikis such as Wikipedia and AskDrWiki. Drug information for patients came from the The National Library of Medicine. Infectious disease information may have come from the Centers for Disease Control (CDC). Differential Diagnoses are drawn from clinicians as well as an amalgamation of 3 sources: 1.The Disease Database; 2. Kahan, Scott, Smith, Ellen G. In A Page: Signs and Symptoms. Malden, Massachusetts: Blackwell Publishing, 2004:3; 3. Sailer, Christian, Wasner, Susanne. Differential Diagnosis Pocket. Hermosa Beach, CA: Borm Bruckmeir Publishing LLC, 2002:7 .

