Thai basil

Horapa branches

Thai basil or Thai basil refers to at least three different types of the plant genus basil that are used as a spice in Thai cuisine :

1. Horapa ( โหระพา [ hǒːrápʰaː ], Ocimum basilicum var. Thyrsiflora ) has an aniseed and licorice- like odor ("sweet basil"). Botanically, this is a variety of the European basil plant. In Thai cuisine, Horapa is used to season soups and sauces , whereby the leaves are usually sprinkled over the finished dishes or left to cook for a short time. It is used uncooked for salads . In Vietnam it is served raw as a garnish with meals.
2. Maenglak ( แมงลัก [ mɛːŋlák ], Ocimum citriodorum or camphor basil , Ocimum canum Sims ), with slightly furry leaves and an intense lemon smell ("lemon basil"), is used for fish, soups and drinks.
3. Kaprao ( กะเพรา [ kàpʰraw ], Ocimum tenuiflorum or synonym Ocimum sanctum ), with reddish leaves, clove to allspice smell ("Indian basil") is used in wok dishes and with fried meat.

Individual evidence

1. ↑ Basil in the Plant Lexicon (accessed November 5, 2014)
2. ↑ The three Thai basil varieties and their uses (Retrieved November 5, 2014)
3. ↑ Thai basil ( Memento of the original from March 8, 2016 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. in Effilee magazine (Retrieved November 5, 2014)