Botanical Name: Ocimum tenuiflorum
Also Called: Tulsi
Holy Basil is a fragrant and aromatic herb from the mint family. It’s sacred in Hinduism. It’s common in Indian, Thai, and Vietnamese dishes. It is associated with the Hindu goddess Tulsi and represents purity and divinity. You’ll also find Holy Basil in front of Hindu homes and temples to ward off negative energy and invite positive vibes.
Holy Basil has a flavor profile that sets it apart from other basil varieties. It combines a peppery spiciness with clove-like warmth and a hint of sweetness. Its aroma is highly aromatic, with notes of anise, mint, and citrus, creating a bold and complex sensory experience. The leaves are slightly coarser than sweet basil and have a purplish-green tint.
In the kitchen, Holy Basil is a prominent ingredient in Southeast Asian cuisine, particularly Thai cooking. It is most famously featured in Pad Kra Pao, a stir-fry dish where the herb’s peppery and clove-like flavors shine alongside garlic, chiles, and soy-based sauces, typically served over rice with a fried egg.
The herb pairs beautifully with meats like chicken, pork, and beef, as well as seafood and tofu, where its intense flavor balances the richness of the protein. Holy basil is added to curries, soups, and broths, infusing them with its bold aroma. In herbal teas and infusions, fresh or dried leaves impart a soothing, slightly spicy flavor that complements honey, ginger, and lemon.