Thai Basil

Thai basil is a well-loved herb in Southeast Asian cooking, particularly in Thailand, Vietnam, Cambodia, and Laos. It has a unique flavor that is more robust compared to the sweet basil which is used in Western dishes. This is because Thai basil has a hint of licorice or anise, combined with a slight spiciness, giving it a complex and exciting taste profile. Cooking with Thai basil can be a delight, but it also comes with its complexities and common issues. The most common problem when cooking with Thai basil is overcooking it. Since Thai basil's flavor is quite delicate, excessive heat could cause it to lose its distinct taste. To avoid this, add it towards the end of the cooking process. To maximize the flavor of Thai basil, you can tear the leaves by hand instead of chopping it. Tearing helps to release the essential oils and gives your dish a fresher, more robust flavor. Another tip is to consider the dish you are making before deciding on the type of basil you want to use. Italian basil and Thai basil aren’t always interchangeable because of their distinct flavor profiles. Lastly, to keep Thai basil fresh, you can trim the ends and place it in a glass of water, making sure not to get the leaves wet.