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Thai Basil is a fragrant, heat-loving perennial herb (grown as an annual in cooler regions) with narrow, pointed green leaves, purple stems, and mauve flower spikes. It has a distinctive sweet, spicy aroma with strong notes of anise and licorice, and its leaves are sturdier and more flavorful than common sweet basil. Thai basil retains its flavor well when cooked, making it ideal for stir-fries, curries, soups, and noodle dishes in Southeast Asian cuisine.
Varieties: Queen of Siam, Siam Queen, and Horapha (common Thai variety).
Thai Basil
SUPPLY INFORMATION
| Availability |
Year Round |
|---|---|
| Packing Size |
10g to 150g |
| Flow Pack |
Yes, on demand |
| Box |
3kg Box ,High Cube Box |
| Box Size |
19.5 x 16.5 x 21cm ,36 x 25 x 21.5cm |
| Nb of Box in Master |
12 ,4 |
| Master Size |
100 x 39 x 23 |
| Nb of Box on Skid |
252 ,84 |
| Skid Size |
120 x 100 x 160 |
RELATED PRODUCTS
Basil
Basil is perhaps the most popular and widely used culinary herb. It is a tender annual, aromatic plant with a spicy odor and flavor. It grows 12-18 inches tall and foliage color can range from green to purple. Foliage size can vary from large lettuce-like leaves to very small leaves, half inch in size.
It is a herb in the mint family that has a strong sweet aroma making it ideal for seasoning food. It is mostly used to flavor soups, stews, tomato dishes, meat, game, fish, egg dishes, herb butters and herb vinegars. It also has some medicinal benefits, including its use as a tonic to aid in digestion.
Varieties: African Blue, Amethyst, Ararat, Aristotle, Blue Spice, Christmas, Cinnamon, Crimson King, Dolce Fresca, Greek, Red Ball, holy Tea, Italian Large Leaf, Jolina, Lemon, Lime, Magical Michael, Mammoth, Oriental Breeze, Persian, Piccolino, Queen of Sheba, Red Genovese, Red Rubin, try Me, Spice Globe, Sweet, Sweet Thai, Thai Magic, Thai (red stem)
Coriander
Coriander is a spice which is a member of the parsley family. The leaves of the plant are also commonly called cilantro, which comes from the Spanish word for coriander, or Chinese parsley. It has a penetrating odor and flavor.
Coriander roots also appear in culinary use as a pungent addition to curries. It is best used fresh, added just before food has finished cooking as it is sensitive to heat and loses aroma. Its seeds are used in curries and many other types of dishes, including pickled foods and some aromatic alcohols like gin. Cilantro is most often associated with Mexican or Asian foods. It is most commonly used in salsa, fish and chicken dishes. Spice up meat dishes, garnish your fish… coriander is the jewel in the crown, adding spice to your life.
Varieties: Desert Blush, Santo
Savory
Savory is an aromatic herb available in both annual and perennial forms, known for its peppery, slightly pungent flavor that blends hints of thyme and mint. It has slender, dark green leaves and produces clusters of small white to pale pink flowers in mid to late summer. Summer Savory is more delicate and mild, while Winter Savory has a stronger, sharper taste and woody stems. Savory is a traditional seasoning for beans, lentils, sausages, poultry, and stuffing, and is often used in herb blends like Herbes de Provence.
Varieties: Summer Savory (Satureja hortensis) and Winter Savory (Satureja montana).
Sorrel
Sorrel is a hardy perennial herb with bright green, arrow-shaped leaves and a sharp, tangy flavor similar to lemon or sour apple. It forms a clumping growth habit and produces tall stalks topped with small, reddish-green flowers in late spring to early summer. The leaves are rich in vitamin C and are best harvested young for their tender texture and mild acidity. Sorrel is commonly used in soups, sauces, salads, omelets, and as a flavorful green in fish or poultry dishes.
Varieties: Garden Sorrel (Rumex acetosa), French Sorrel (Rumex scutatus), and Red-Veined Sorrel (Rumex sanguineus).
