Thai basil

Thai basil, scientifically known as Ocimum basilicum var. thyrsiflora, is an aromatic herb widely used in Southeast Asian cuisine, especially in Thai and Vietnamese dishes. Its flavor is distinctive, combining spicy notes, a slight hint of anise, and a touch of clove, which differentiates it from common basil.

Origin: Thai basil is native to Southeast Asia, traditionally cultivated in countries such as Thailand, Vietnam, Laos, and Cambodia. In these regions, it is used to add character and depth to soups, stews, stir-fries, and curries.

Properties: In addition to its intense aroma and flavor, this herb provides antioxidant benefits and anti-inflammatory compounds. It is rich in essential oils that aid digestion and impart a fresh, penetrating aroma to dishes.

Synonyms in Spanish in Latin America: In various regions of Latin America, Thai basil may be found under names such as lemon basil, anise basil, or simply aromatic basil, although the most common term remains "Thai basil" to distinguish it from common or purple basil.