Basil - Thai
Thai basil, also known as káu-chàn-thah in Taiwan, is a type of basil native to Southeast Asia, widely used in the cuisines of Thailand, Vietnam, Laos, and Cambodia. It has a savory, spicy, and anise-like flavor, adding a distinct pungency to dishes. The plant is sturdy and compact, growing up to 45 cm, with shiny green, slightly serrated, narrow leaves and purple stems. It has a sweet, anise-like scent with hints of licorice and a slight spiciness, lacking in sweet basil. Thai basil is often used in stir-fries, curries, and as a garnish, and it is more stable under high or extended cooking temperatures than sweet basil. The herb is a kitchen staple in Southeast Asian countries, where it is often regarded as a vegetable rather than simply an herb or garnish. The leaves of Thai basil are narrower than sweet basil leaves, and it has a purple stem, while sweet basil has green stems. It has a very distinctive aniseed flavor.
Average seeds/weight per pack - 600/0.75g.
