Basil and Thai basil are two important herbs in many cuisines around the world. While they share a family lineage, they have notable differences in appearance, taste, origin, and culinary uses.
Plant Characteristics
Sweet basil is native to Asia and the Mediterranean. Its broad, pointed green leaves grow on an upright plant reaching 12-18 inches tall. Thai basil has narrower leaves and grows in a bushy form up to 2 feet high.
While sweet basil has smooth leaves, Thai basil is highly aromatic with leaves that are slightly ruffled and purple-tinged stems. It also flowers more readily with pink-purple blooms.
Taste and Aroma
True to its name, sweet basil has a mildly sweet, peppery flavor with hints of mint and clove. It has a pleasant, bright herbal aroma.
Thai basil is much more intensely flavored with strong anise/licorice notes. The taste is slightly spicy and peppery with citrusy nuances. The aroma is also very licorice-intense.
Culinary Uses
Sweet basil is a staple of Mediterranean and Italian cuisine. It’s delicious raw in salads and sauces like pesto, or added at the end of cooking.
Thai basil excels in Southeast Asian dishes. It can be stir-fried, added to curries, ground into sauces, and served raw as a garnish in dishes like pho.
Cuisine Pairings
Sweet basil pairs nicely with tomatoes, cheese, garlic, pasta, eggs, salad greens, and vinaigrettes in Italian and Greek cooking.
Thai basil complements curries, noodles, stir-fries, Vietnamese and Thai dishes, and pairs well with garlic, chili, and coconut milk.
Nutrition
All basil varieties provide antioxidants like flavonoids, polyphenols, and essential volatile oils that deliver health benefits. Thai basil is a bit higher in antioxidants than sweet basil.
In Summary
While all basil varieties share a botanical lineage, Thai and standard sweet basil differ notably in taste, aroma, appearance and preferred cuisine pairings. Their unique flavor profiles make them non-interchangeable in recipes. Both are worth having on hand to enliven dishes.
