Thai Basil
Posted by admin | Filed under Thai Ingredient
Thai basil (Thai called it “bai horapa”), also known as Oriental basil or Asian basil, is a cultivar of sweet basil commonly used in the cuisines of Thailand, Vietnam, Cambodia, and Laos. The leaves are used as a seasoning in both fresh and cooked dishes. It has a unique flavor unlike other traditional basil such as Italian. The aroma is stronger, has a sweeter, peppery flavor slightly reminiscent of star anise, and it comes with hearty purple stems.
Thai basil matches well with eggplant, rice, poultry, and seafood. In Thai cuisine, great handfuls of fresh Thai basil leaves are added to spicy stir-fries. Thai basil can also be steeped into a soothing tea and used to flavor vinegar and oil as dressing components. Fresh basil is added to a variety of soups and curry as well as a popular garnish to be eaten fresh.
If you’re not lucky enough to grow your own basil, it can be found in your supermarket. Look for evenly colored, bright green leaves with no sign of wilting or dark spots.
Storing Fresh Basil:
- Store fresh basil leaves in the refrigerator, wrapped in barely damp paper towels and then in a plastic bag, for up to four days.
- Store a bunch of basil, stems down, in a glass of water with a plastic bag over the leaves. Secure plastic bag to the glass with a rubber band. Refrigerate for up to a week, changing water every other day.
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