Holy Basil

Ocimum tenuiflorum

Origin: Indian Subcontinent

Flavour: Warm and sweet, anise with a hint of clove and mint.

Uses: Teas, essential oil, salad, seasoning.

Dishes: Chicken holy basil, holy basil chai, pad kra pao (holy basil chicken stir–fry), pork and holy basil, holy basil tofu stir–fry, minced pork with holy basil, holy basil chicken lettuce wraps, crispy pork with holy basil, tulsi (holy basil iced tea), chicken curry with holy basil.

Compliments: Lavender, dill, oregano, sage, thyme, coriander.

Substitutes for Holy Basil: Mediterranean basil, lemon basil.

The sweet and fresh flavour of Holy Basil/Tulsi Leaf will bring warmth to your sweet and savoury recipes that are inspired from Thai or Indian cuisines.