Holy basil

Basilic sacré (tulsi, kaphrao)

What it is

Tulsi is grown in the courtyard of Hindu households as a sacred plant, and it is a different species from the Thai basil of restaurant menus — pad kaphrao is named for this one, and outside Thailand is routinely made with the wrong basil. Its heat comes from eugenol, the same compound that makes clove hot.

In the kitchen

It goes into very hot oil with the garlic and chilli at the start, not at the end — hard-cooked it turns peppery and clove-like, where Thai basil would simply blacken. Buy it with the flower spikes attached; they carry most of the pepper.

Goes with

Pork Chili pepper Fish sauce Garlic Egg Oyster sauce

Same species

Basil Basil seed Purple basil Thai basil

Also used with

Fingerroot

In season alongside

Water pepper (tade / benitade) Hoja santa Hojiso (shiso flower spikes) Nasturtium Nepitella Oregano

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