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Basil is one of the more commonly known herbs today, and most people are familiar with its culinary uses. While basil has been symbolic of many things across a broad range of cultures, and is said to contain cancer-fighting properties, nothing tops the sweet taste of Thai basil in my book.
Indigenous to Southeast Asia, Thai basil has a unique set of traits that sets it apart from other types of basil. Some basil, like Italian basil, loses its flavor under high temperatures, and has to be added to a dish at the very last moment. Thai basil on the other hand, has a much sweeter taste, with a notable licorice flavor that remains stable even under high cooking temperatures. It has small, green leaves that are more narrow than round, with purple stems and a mauve-colored flower on top. Both the leaves and flowers are edible, and is often referred to as “anise” or “licorice” basil because of its distinct taste. It is mostly used by Vietnamese and Laotians in Thai cuisines, but it can be found in the herbs section of many specialty grocery stores in the United States.
I find that Thai basil really adds taste and fragrance to the foods you cook it with. Once you’ve rinsed it and cleaned it really well, it tastes great in any dish of your choosing. You can chop it up, saute it in your veggies, and even eat a whole leaf! Personally, one of my favorite things to eat it with is chicken soup. It’s a great way to naturally enhance the flavor!
http://www.thaifoodandtravel.com/ingredients/basil.html
http://en.wikipedia.org/wiki/Thai_basil
