Thai holy basil

Thai holy basil, also known as holy basil or Thai basil, is an aromatic herb native to Southeast Asia, especially common in Thai, Vietnamese, and Cambodian cuisine. Its scientific name is Ocimum sanctum or Ocimum tenuiflorum, and it is characterized by its small leaves, with a spicy and slightly anise-like flavor, and an intense, distinctive aroma that adds a fresh and spicy touch to dishes.

In gastronomy, Thai holy basil is primarily used in soups, curries, salads, and stir-fries, standing out for its ability to complement spicy and citrus flavors. It is an essential ingredient in traditional recipes such as Pad Krapow (basil stir-fry with meat) and various Thai broths.

Properties: In addition to its culinary value, this basil possesses digestive, antioxidant, and antimicrobial properties, making it valued in natural remedies as well. Its consumption can help alleviate digestive problems and strengthen the immune system.

Synonyms in Spanish from Latin America: in different regions it may be known as albahaca sagrada, albahaca santa, albahaca tailandesa, or simply albahaca thai. It is important not to confuse it with common basil (Italian basil), as its flavor and aroma are quite different.