Characteristics
Three types of basil are commonly used in Thai cuisine. Thai basil is the cultivar most often used for Asian cooking in Western kitchens. The English common name is Thai basil, but in Thai kitchens, the plant is called bai horapha or simply horapha (Thai: โหระพา). Thai holy basil, also called bai gka-prow or kraphao, which may be the basil Thai people love most, is a variety of Ocimum tenuiflorum (Thai: กะเพรา). The third species of basil found in Thai cooking is the least used, and has undertones of lemon in both scent and taste. Thai lemon basil is called bai maeng-lak or simply maenglak (Thai: แมงลัก).
Basil is used in several different Asian cultures. Thai holy basil is a variety of tulasi, which is worshiped in India and is also often called "holy basil". Both Thai holy basil and tulasi have smaller, softer, slightly hairy leaves and an aroma akin to that of cloves. In Vietnam, the most common basil cultivar with purple stems is called cinnamon basil; its name describes its flavor and scent. The Vietnamese cinnamon basil was known as húng quế (lit. "cinnamon basil").
Read more about this topic: Thai Basil