Thai basil

Last updated
Thai basil
Thai basil.jpg
Early-season Thai basil
Species Ocimum basilicum
Variety Ocimum basilicum var. thyrsiflora [1]
Sweet basil is light green with wide leaves while Thai basil has purple stems and flowers and spear-like leaves CroppedSweetBasilOrThaiBasil0314.JPG
Sweet basil is light green with wide leaves while Thai basil has purple stems and flowers and spear-like leaves
Late summer Thai basil flowers Thai basil flower.jpg
Late summer Thai basil flowers
Midsummer Thai basil with flowers Thai basil with flowers.jpg
Midsummer Thai basil with flowers

Thai basil [a] is a type of basil native to Southeast Asia that has been cultivated to provide distinctive traits. Widely used throughout Southeast Asia, its flavor, described as anise- and licorice-like and slightly spicy, is more stable under high or extended cooking temperatures than that of sweet basil. Thai basil has small, narrow leaves, purple stems, and pink-purple flowers.

Contents

Description

Thai basil is sturdy and compact, [2] growing up to 45 cm (1 ft 6 in), [3] and has shiny green, slightly serrated, narrow leaves with a sweet, anise-like scent and hints of licorice, along with a slight spiciness lacking in sweet basil. [4] Thai basil has a purple stem, and like other plants in the mint family, the stem is square. Its leaves are opposite and decussate. [5] As implied by its scientific name, Thai basil flowers in the form of a thyrse. [6] The inflorescence is purple, and the flowers when open are pink. [7]

Taxonomy and nomenclature

Sweet basil (Ocimum basilicum) has multiple cultivars — Thai basil, O. basilicum var. thyrsiflora, is one variety. Thai basil may sometimes be called chi neang vorng, anise basil or licorice basil, in reference to its anise- and licorice-like scent and taste, but it is different from the Western strains bearing these same names. [8] : 92 

Occasionally, Thai basil may be called cinnamon basil , which is its literal name in Vietnamese, but cinnamon basil typically refers to a separate cultivar.

The genus name Ocimum is derived from the Greek word meaning "to smell", [9] which is appropriate for most members of family Lamiaceae. [10] With over 40 cultivars of basil, this abundance of flavors, aromas, and colors leads to confusion when identifying specific cultivars. [1]

Three types of basil are commonly used in Thai cuisine.

In Taiwan the Thai basil is called káu-chàn-thah (Chinese : 九層塔 ; pinyin :jiǔcéngtǎ; Wade–Giles :chiu ts'eng t'a; Pe̍h-ōe-jī :káu-chàn-thah), [12] [13] which literally means "nine-storey pagoda".

Uses

Culinary

Thai basil is widely used in the cuisines of Southeast Asia, including Thai, Vietnamese, Lao, and Cambodian cuisines. Thai basil leaves are a frequent ingredient in Thai green and red curries, though in Thailand the basil used in drunken noodles and many chicken, pork, and seafood dishes is holy basil. [8] : 178  In the West, however, such dishes typically contain Thai basil instead, which is much more readily available than holy basil. Thai basil is also an important ingredient in the very popular Taiwanese dish sanbeiji (three-cup chicken). Used as a condiment, a plate of raw Thai basil leaves is often served as an accompaniment to many Vietnamese dishes, such as phở (Southern style), bún bò Huế, or bánh xèo, so that each person can season to taste with the anise-flavored leaves.

Cultivation

Thai basil is a tender perennial [14] but is typically grown as an annual. As a tropical plant, Thai basil is hardy only in very warm climates where there is no chance of frost. It is generally hardy to USDA plant hardiness zone 10. Thai basil, which can be grown from seed or cuttings, requires fertile, well-draining soil with a pH ranging from 6.5 to 7.5 and 6 to 8 hours of full sunlight per day. [6] [15] The flowers should be pinched to prevent the leaves from becoming bitter. Thai basil can be repeatedly harvested by taking a few leaves at a time and should be harvested periodically to encourage regrowth. [14]

See also

Notes

  1. ↑
    • Thai: โหระพา, RTGS: horapha, ISO: hōraphā, pronounced [hǒː.rá(ʔ).pʰāː]
    • Khmer: ជីរនាងវង, chi neang vorng
    • Vietnamese: húng quế
    • in Taiwan: káu-chàn-thah, 九層塔

Related Research Articles

<span class="mw-page-title-main">Basil</span> Important culinary herb

Basil, also called great basil, is a culinary herb of the family Lamiaceae (mints). It is a tender plant, and is used in cuisines worldwide. In Western cuisine, the generic term "basil" refers to the variety also known as Genovese basil or sweet basil. Basil is native to tropical regions from Central Africa to Southeast Asia. In temperate climates basil is treated as an annual plant, but it can be grown as a short-lived perennial or biennial in warmer horticultural zones with tropical or Mediterranean climates.

<span class="mw-page-title-main">Thai eggplant</span> Name for several varieties of eggplant used in Southeast Asian cuisines

Thai eggplant is the name for several varieties of eggplant used in Southeast Asian cuisines, most often of the eggplant species Solanum melongena. They are also cultivated in India and Sri Lanka and feature in Sri Lankan cuisine. These golf ball sized eggplants are commonly used in Thai cuisine, Indonesian cuisine, and in Cambodian Cuisine. Some of the cultivars in Thailand are Thai Purple, Thai Green, Thai Yellow, and Thai White.

<i>Ocimum</i> Genus of flowering plants

Ocimum is a genus of aromatic annual and perennial herbs and shrubs in the family Lamiaceae, native to the tropical and warm temperate regions of all 6 inhabited continents, with the greatest number of species in Africa. It is the genus of basil and its best known species are the cooking herb great basil, O. basilicum, and the medicinal herb tulsi, O. tenuiflorum.

<i>Ocimum tenuiflorum</i> Species of flowering plant

Ocimum tenuiflorum, commonly known as holy basil, tulsi or tulasi, is an aromatic perennial plant in the family Lamiaceae. It is widely cultivated throughout the Southeast Asian tropics. It is native to tropical and subtropical regions of Asia, Australia and the western Pacific. This plant has escaped from cultivation and has naturalized in many tropical regions of the Americas. It is an agricultural and environmental weed.

<span class="mw-page-title-main">Lemon basil</span> Species of plant

Lemon basil, hoary basil, Thai lemon basil, or Lao basil, is a hybrid between basil and American basil. The herb is grown primarily in northeastern Africa and southern Asia for its fragrant lemon scent, and is used in cooking.

<span class="mw-page-title-main">African blue basil</span> Variety of flowering plants

African blue basil is a hybrid basil variety, a cross between camphor basil and dark opal basil. It is one of a few types of basil that are perennial. African blue basil plants are sterile, unable to produce seeds of their own, and can only be propagated by cuttings.

Spicy globe basil is a cultivar of Ocimum basilicum. Unlike some better known basils, it grows in the form of a tidy, compact bush, more suitable for gardens and small pots than most varieties. The small, densely growing leaves are used in the same way as the leaves of other sweet basil varieties.

<span class="mw-page-title-main">Cinnamon basil</span> Variety of basil

Cinnamon basil is a type of basil. The term "cinnamon basil" can refer to a number of different varieties of basil, including as a synonym for Thai basil, as a particular cultivar of Thai basil, and as a separate cultivar in its own right. This article discusses the latter type.

Mrs. Burns' Lemon basil is an heirloom cultivar of sweet basil from New Mexico in the United States. Compared to lemon basil, which is a different species of basil, in Mrs. Burns lemon basil the lemon flavor is more intense, the leaves are larger, and the plant itself is more robust.

<span class="mw-page-title-main">Red rubin basil</span>

Red rubin basil is an improved variety of Dark opal basil. Like many culinary basils, it is a cultivar of Ocimum basilicum. This basil variety has unusual reddish-purple leaves, and a stronger flavour than sweet basil, making it most appealing for salads and garnishes. It is a fast-growing annual herb that reaches a height of approximately 70 cm (2.3 ft).

<span class="mw-page-title-main">Dark opal basil</span> Basil cultivar

Dark opal basil is a cultivar of Ocimum basilicum, developed by John Scarchuk and Joseph Lent at the University of Connecticut in the 1950s. With deep purple, sometimes mottled leaves, it is grown as much for its decorative appeal as for its culinary value. Dark opal basil was a 1962 winner of the All-American Selection award.

Osmin purple basil is a cultivar of Ocimum basilicum with dark purple leaves. It is distinguished from other purple basil varieties by smaller, darker. It has the darkest leaves of any purple basil variety. The plant averages a height of 50 centimetres (20 in) and is grown in sunny or partially sunny environments.

<span class="mw-page-title-main">Curry paste</span> Food paste used in the preparation of a curry

Curry paste is a mixture of ingredients in the consistency of a paste used in the preparation of a curry. There are different varieties of curry paste depending from the region and also within the same cuisine.

The following outline is provided as an overview of and topical guide to herbs and spices:

<span class="mw-page-title-main">Bird's eye chili</span> Variety of chili pepper

Bird's eye chili or Thai chili is a chili pepper variety from the species Capsicum annuum that is native to Mexico. Cultivated across Southeast Asia, it is used extensively in many Asian cuisines. It may be mistaken for a similar-looking chili derived from the species Capsicum frutescens, the cultivar siling labuyo. Capsicum frutescens fruits are generally smaller and characteristically point upwards. In the Marianas and Guam these are often called boonie peppers or Doni Sali, which can be term for regional wild varieties. The variation between different varieties can be significant for regional dishes or visuals, such as the Thai ornamental varieties.

<span class="mw-page-title-main">Phat kaphrao</span> Fried rice dish from Thailand

Phat kaphrao, also spelled pad kaprow, pad kaprao, or pad gaprao, is one of the most popular Thai dishes in Thailand. This dish has garnered a reputation for its appetising appearance and flavour.

<i>Ocimum basilicum <span style="font-style:normal;">var.</span> minimum</i> Variety of basil

Greek basil is a flowering herb and cultivar of basil.

References

  1. 1 2 Simon, James E.; Morales, Mario R.; Phippen, Winthrop B.; Vieira, Roberto Fontes; Hao, Zhigang (1999). Janick, Jules (ed.). "Basil: A Source of Aroma Compounds and a Popular Culinary and Ornamental Herb". Perspectives on New Crops and New Uses. Alexandria, VA: ASHS Press: 499–505.
  2. ↑ Cox, Jeff; Moine, Marie-Pierre (2010). The Cook's Herb Garden . London: DK Publishing. p.  53. ISBN   9780756658694.
  3. ↑ Hutchinson, Frances (2003). "Garden Herbs". The Gardener's Handbook. Fog City Press. p. 237.
  4. ↑ Raghavan, Susheela (2007). Handbook of Spices, Seasonings, and Flavorings (2nd ed.). Boca Raton, Florida: CRC Press. p. 72. ISBN   9780849328428 . Retrieved 8 December 2014.
  5. ↑ "LAMIACEAE (formerly LABIATAE) - The Mint Family". The Seed Site. Retrieved 11 April 2011.
  6. 1 2 Meyers, Michele (2003). Basil: An Herb Society of America Guide (PDF). The Herb Society of America. p. 32. Archived from the original (PDF) on 19 March 2015. Retrieved 8 December 2014.
  7. ↑ Brissenden, Rosemary (2003). Southeast Asian Food: Classic and Modern Dishes from Indonesia, Malaysia, Singapore, Thailand, Laos, Cambodia and Vietnam. Singapore: Periplus Editions. p. 34. ISBN   9780794604882 . Retrieved 8 December 2014.
  8. 1 2 3 4 Loha-Unchit, Kasma (1995). "Garden Herbs". It Rains Fishes: Legends, Traditions and the Joys of Thai Cooking . Pomegranate Artbooks. ISBN   0876543565. OCLC   31865230.
  9. ↑ Hill, Madalene; Barclay, Gwen; Hardy, Jean (1987). Southern Herb Growing. Shearer Publishing. p. 68.
  10. ↑ "Classification for Kingdom Plantae Down to Species Ocimum basilicum L." Natural Resources Conservation Service. United States Department of Agriculture. Retrieved 11 April 2011.
  11. ↑ Loha-unchit, Kasma (1995). "Holy Basil – Bai Gkaprow". Thai Food & Travel. Retrieved 11 April 2011.
  12. ↑ Murakami, Yoshihide (2007). Tōhō Taiwan-go jiten東方台湾語辞典 [Eastern Taiwanese dictionary] (in Japanese). Tōhō shoten. p. 153. ISBN   9784497207043.
  13. ↑ Erway, Cathy (2015). "Braised Eggplant with Garlic and Basil (Jiu Ceng Ta Qie Zi)" 九層塔茄子. The Food of Taiwan: Recipes from the Beautiful Island. Houghton Mifflin Harcourt. ISBN   9780544303300.
  14. 1 2 "Basil, Thai Basil, Organic". Seedaholic.com. Retrieved 8 December 2014.
  15. ↑ Andrews, A.J. "How to Plant Thai Basil". SFGate Home Guides. Retrieved 8 December 2014.


This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.