Fragrant, vibrant, and packed with flavour, basil—often called the “herb of kings”—has a long and celebrated history in both Asian cooking and traditional medicine. With its roots in India and Iran, basil has spread across the continent, finding its place in the heart of many Southeast Asian kitchens, from Thai street food stalls to Vietnamese noodle shops.
Botanically classified as Ocimum basilicum and part of the Lamiaceae (mint) family, basil thrives in warm climates and well-drained soils. Though perhaps most famous in Italian cuisine, basil has long been a cornerstone of Asian culinary traditions, thanks to its diverse varieties and complex aromas.
Asian markets offer a treasure trove of basil types:
- Thai Basil (O. basilicum var. thyrsiflora) – Sweet and spicy with hints of anise and clove, it’s essential in dishes like pad kra pao and green curry.
- Holy Basil (Ocimum tenuiflorum, also known as Tulsi) – Bold, peppery, and slightly bitter, used in Thai stir-fries and Ayurvedic medicine.
- Lemon Basil (Ocimum × citriodorum) – Zesty with a citrus twist, perfect for soups, salads, and garnishes in Southeast Asian dishes.
- Vietnamese Coriander (Persicaria odorata) – Not a true basil, but with a similar peppery, citrusy profile, used in fresh rolls and herbal salads.
- Perilla (Shiso) (Perilla frutescens) – A staple in Japanese, Korean, and Vietnamese cuisines, known for its minty, anise-like complexity.
- Sweet Basil – Often used in fusion dishes, especially in Vietnamese pho or Thai noodle soups.
- Cinnamon Basil – Aromatic with spicy-sweet notes, sometimes brewed in herbal teas or used in fruit-based sauces and desserts.
Each variety adds its own unique flavour and aroma, reflecting the regional diversity of Asian cooking.
Basil in Asian Cooking
Basil’s versatility is its superpower. In Thai cuisine, it’s sautéed into stir-fries, tossed into curries, and floated on top of brothy soups to balance heat and richness. Dishes like Thai basil chicken (pad kra pao) or spicy seafood stir-fries are unthinkable without its signature scent.
In Vietnam, fresh basil leaves are served alongside pho, spring rolls, and noodle salads, adding freshness and herbal brightness. It’s often combined with lemongrass, garlic, chilli, and coconut milk to create complex flavour profiles that are simultaneously warming and refreshing.
Basil also lends itself well to modern fusion dishes. It pairs beautifully with soy sauce, fish sauce, and other Asian pantry staples to bring a fragrant twist to traditional recipes.
Health Benefits and Traditional Use
Beyond flavour, basil is also revered for its therapeutic properties. In Ayurvedic and traditional Asian medicine, basil has been used to:
- Support digestion
- Reduce inflammation
- Soothe coughs and sore throats
- Promote mental clarity and relaxation
Holy basil (Tulsi), in particular, is known for its adaptogenic qualities—helping the body manage stress—and is frequently brewed into teas or taken as a supplement.
Rich in antioxidants, vitamin K, and essential oils, basil is an easy, flavourful way to boost the health value of your meals.
Storage and Usage Tips
You’ll find basil available in both fresh and dried forms, each suited to different culinary needs:
- Fresh Basil: Ideal for raw or lightly cooked dishes. Look for vibrant green leaves with a strong aroma. Store in the fridge wrapped in damp paper towel or place stems in a glass of water on the bench for up to a week.
- Dried Basil: Best for long-cooked dishes like stews, soups, and sauces. It has a milder flavour but longer shelf life, making it handy for pantry use.
Usage Tips:
- Add fresh basil at the end of cooking to preserve its delicate flavour.
- Tear or hand-shred leaves rather than chopping to retain essential oils.
- Dried basil works well in spice blends and marinades where it can rehydrate slowly.