Basil, celebrated as the “herb of kings”, carries a rich history and cultural significance across various cuisines.
Originating from India and Iran, it thrives in warm climates, offering a diverse range of varieties, from the small-leaf common basil to the larger-leaf Italian basil. These distinct cultivars, each with its unique aroma and flavour profile, are cherished components of culinary traditions. With an average height of about 30 cm, basil plants yield fragrant leaves, evoking subtle hints of anise, alongside a warm, sweet, and mildly pungent taste.
Widely embraced as a kitchen staple, basil finds versatile applications in both fresh and dried forms. Its aromatic essence and nuanced flavour elevate dishes, from savoury meats and fish to vibrant salads and robust sauces. Additionally, basil’s versatility extends beyond savoury realms, as its leaves are brewed into invigorating teas, offering a stimulating beverage choice. Across Asia, basil is esteemed not only for its culinary contributions but also for its therapeutic properties, believed to offer various health benefits when incorporated into daily diets.
Basil pairs wonderfully with a variety of Asian dishes and ingredients. In Thai cuisine, basil is a key ingredient in dishes like Thai basil chicken (pad kra pao) and green curry, where it enhances the overall flavour with its distinct sweetness and peppery notes. It pairs well with ingredients such as lemongrass, ginger, garlic, and coconut milk, often used in stir-fries, soups, and curries. In Vietnamese cuisine, fresh basil is commonly used in pho and spring rolls, providing a fragrant, herbal contrast to the rich, savoury broths and fillings. Additionally, basil can be used in fusion dishes to add a unique twist to traditional recipes, blending seamlessly with soy sauce, fish sauce, and chillies. Its versatility makes basil an excellent addition to many culinary creations, enhancing both the aroma and taste of the dishes.
Asian basil varieties offer a diverse range of flavours, each contributing uniquely to various culinary traditions. Thai basil (Ocimum basilicum var. thyrsiflora) is known for its spicy anise or liquorice flavour with a hint of peppery clove, making it a staple in Thai dishes like Pad Krapow and various curries. Holy basil (Ocimum tenuiflorum), or Tulsi, has a more pungent and robust flavour with peppery and clove-like notes, commonly used in Thai stir-fries and spicy salads, as well as in Ayurvedic medicine.
Lemon basil (Ocimum × citriodorum) stands out with its strong lemon scent and mildly spicy, sweet citrus undertone, popular in Southeast Asian soups, salads, and garnishes. Vietnamese coriander (Persicaria odorata), while not a true basil, offers a spicy, peppery flavour similar to cilantro, essential in Vietnamese fresh rolls and salads. Perilla (Perilla frutescens), also known as shiso in Japanese cuisine, has a complex flavour profile with hints of mint, basil, anise, and cinnamon, widely used in Japanese, Korean, and Vietnamese dishes.
Sweet basil (Ocimum basilicum), though commonly associated with Mediterranean cuisine, is also used in Thai and Vietnamese dishes, adding a sweet and slightly peppery aroma. Cinnamon basil (Ocimum basilicum ‘Cinnamon’) features a distinct cinnamon scent and flavour, making it suitable for both sweet and savoury dishes, including herbal teas and fruit garnishes. Each basil variety enhances the culinary experience with its unique aroma and taste, reflecting the rich diversity of Asian cuisines.
Storage and Use
When purchasing basil, you can opt for fresh leaves or dried basil. Fresh basil, available in the produce section, should have vibrant green leaves and a strong, sweet aroma, indicating its freshness. It provides a more intense and aromatic flavour compared to its dried counterpart, making it ideal for dishes where a burst of fresh basil flavour is desired. However, fresh basil has a shorter shelf life and needs to be stored in the refrigerator or in a glass of water at room temperature, typically lasting about a week. Dried basil, found in the spice section of supermarkets, offers the convenience of a longer shelf life and easy storage. While it lacks the same intensity as fresh basil, it is a handy substitute in cooked dishes where it can infuse its flavour over time. Both forms have their merits: fresh basil is preferred for raw or lightly cooked applications where its bright flavour can shine, while dried basil is valued for its longevity and convenience in slow-cooked recipes.