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useful information about thai herbs


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Basil

A pungent herb much used in the Mediterranean regions and in South East Asia. Three varieties of basil are used inThai cooking - bai kaprow (Holy or purple basil), bai horapa (sweet basil), and bai mangluk (lemon or hairy basil).

Holy basil (bai kaprow)

Holy basil has a hot flavor and slightly medicinal. It has a purple stem and purple leaves, usually used in stir-fried menu such as Stir-Fried Chicken with holy basil leaves (Pad Krapao Gai).

Sweet basil (bai horapa)

Bai horapa is the most popular. It has small, dark leaves with reddish-purple stems and flowers. Its flavor is reminiscent of aniseed and somewhat stronger than that of the western sweet basil. It is mainly used in many thai recipes such as Green Curry with Chicken [Kang Kaew Wan Kai], Stir-Fried Clams with Roasted Chili Paste [Hoy Lai Pad Num Prik Prao].

Lemon basil (bai manglak)

Lemon basil has a light green stem and light green leaves. It has a lemony flavor and is used in soups, salads, and curries.

more information http://www.thaifooddb.com/herb.html

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