Asian basil fresh

Fresh Asian basil is an aromatic herb widely used in various Southeast Asian cuisines, especially in Thai, Vietnamese, and Cambodian dishes. Its scientific name is Ocimum basilicum var. thyrsiflora, and it is characterized by its bright green, medium-sized leaves and intense flavor, which combines slightly anise-like, spicy, and minty notes.

This variety of basil is mainly cultivated in countries such as Thailand, Vietnam, Laos, and Cambodia, where the warm and humid climate favors its growth. In cooking, fresh Asian basil is used to add freshness and a distinctive flavor to soups, curries, salads, and meat or seafood dishes.

Properties: In addition to its culinary contribution, fresh Asian basil has digestive, anti-inflammatory, and antioxidant properties. It is rich in essential oils that help improve digestion and relieve stomach discomfort. It also provides vitamins A and C, as well as minerals such as calcium and iron.

Synonyms in Spanish in Latin America: Thai basil, Vietnamese basil, lemon basil (when it has a more citrusy aroma), Asian basil, and in some countries it is simply known as "purple basil" or "large-leaf basil," although these terms may vary by region.