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Thai basil is a type of basil that originates in Southeast Asia. It’s got a stronger flavour than that of it’s Italian sweet basil cousin with more of an anise flavour.
You can use Thai basil in Southeast Asian or Thai cuisines like drunken noodles,Thai Basil Chicken, stir fries, or green curries. Adding fresh leaves to recipes like these Veggie spring rolls is an instant way to bring a bright and fresh taste to any dish!
Thai basil is wonderful eaten raw, slivered, and added to salads, both your plain old cucumber-tomato salad or something meaty like northern Thai larb. But its hardy leaves stand up especially well to cooking—their flavour infuses readily into food and the leaves don't wilt quite as much as Italian sweet basil's would.
Thai basil can be used in sweet applications as well, added to fruit salads or desserts made with tropical fruits like mango. Chiffonade leaves by laying individual leaves on top of one another, rolling them up together widthwise, and then slicing into thin strips.