Thai Basil: Horapha, Holy Basil and Lemon Basil
Thai basil is called horapha (โหระพา) in Thailand. It is a basil variety with purple stems, firm leaves and an aroma of anise and licorice. It belongs in green curries, noodle soups and stir-fries. Holy basil, krapow, in pad krapow is a separate species with a peppery taste.
Fact sheet
- Also known as
- Horapha (โหระพา), Húng Quế, Anisbasilikum, Thai basil; verwandt: Krapow (กะเพรา, heiliges Basilikum, Tulsi), Maenglak (แมงลัก, Zitronenbasilikum)
- Origin
- Thailand und Südostasien
- Taste
- Horapha nach Anis und Lakritz, Krapow pfeffrig nach Nelke, Maenglak nach Zitrone
- Substitute
- Genoveser Basilikum mit etwas Minze oder Anis; für Krapow Basilikum mit mehr Pfeffer und Chili
- Storage
- wie ein Strauß im Wasserglas bei Zimmertemperatur drei bis fünf Tage, nicht unter etwa 8 °C, gehackt in Öl einfrieren
- Where to buy
- Asialaden im Kühlregal, Kräuterregal gut sortierter Supermärkte, Krapow frisch oder tiefgekühlt in Läden mit thailändischem Sortiment, Pflanzen in Gärtnereien
Three kinds of basil in Thai cooking
In Thailand you cook with three kinds that differ clearly in scent and use. In shops outside Asia, all three are often labeled simply "Thai basil".
| Kind | Appearance | Aroma | Typical for |
|---|---|---|---|
| Horapha (โหระพา), Thai basil | smooth, pointed leaves, purple stems, lilac flowers | anise, licorice, sweetish | green and red curry, noodle soups, eaten fresh |
| Krapow (กะเพรา), holy basil, tulsi | smaller, softly hairy leaves with a serrated edge, green or reddish | peppery, clove, slightly hot | pad krapow, jungle curry, spicy stir-fries |
| Maenglak (แมงลัก), lemon basil | narrow, light green leaves, white flowers | lemon, fresh | herb soups, rice noodles with curry sauce, salads |
Botanically, horapha is a variety of the basil you know from the supermarket. Krapow belongs to a separate species, Ocimum tenuiflorum, which grows in India as tulsi. Vietnamese húng quế is the same as horapha.
When to use which basil
Horapha barely tolerates heat. You add the leaves at the end of curries and soups, pull the pot off the heat and stir once. In the green curry Gaeng Keow Wan and the red curry with chicken, a handful of leaves goes into the sauce just before serving. With noodle soups and grilled dishes, horapha sits raw on the herb plate.
Krapow you cook along. Only in hot oil does it release its peppery scent. For Pad Krapow Moo, the leaves go into the wok for the last 30 seconds, and the same goes for the fried rice Khao Pad Kra Pao. Pad Kee Mao also gets its heat from chili and basil, and cooks use krapow or horapha for it depending on the region. In the jungle curry Gaeng Pa, krapow simmers along.
Maenglak smells of lemon and suits fish and vegetables. In the herb soup Kaeng Liang it sets the tone. The plant's seeds swell in water and float in sweet drinks.
Substitutes for Thai basil
- For horapha: Genovese basil from the supermarket, plus two or three mint leaves or a pinch of ground anise. The curry then tastes fresher and less of licorice, but it works.
- For krapow: horapha or Genovese basil, together with a bit more black pepper and chili. You won't reach the clove note this way. Garden centers sell krapow as a potted plant under the name tulsi.
- For maenglak: Genovese basil with a little grated lime zest or a few lemon balm leaves.
Dried basil replaces none of these kinds. In drying it loses the aroma compounds that matter here.
Where to buy it
You can find horapha at an Asian grocery store in the fridge section or next to the vegetables, usually in bunches or trays. Some well-stocked supermarkets carry it as "Thai basil" in the herb section. Krapow is rarer. Stores with a Thai range have it fresh or frozen, often labeled "holy basil". You are most likely to find maenglak there as well. Online, sellers offer fresh herbs with chilled shipping, and garden centers sell plants and seeds of all three kinds.
Storing Thai basil
Basil doesn't like cold. Below about 8 °C the leaves turn black. So stand the stems like a bouquet in a glass of water at room temperature, out of direct sun, and loosely place a freezer bag over the top. This way horapha keeps for three to five days. If it has to go in the fridge, wrap it in damp paper towel and use the warmest spot, usually the door.
To freeze it, pluck the leaves, chop them coarsely and freeze them with a little oil in ice cube trays. Add the cubes to curries while still frozen. They no longer work for fresh herb plates, because the leaves turn dark.
Growing Thai basil yourself
All three kinds grow as annual plants on a windowsill, or on a balcony in summer. Sow them indoors from March at 20 °C or more. Basil germinates in light, so you only press the seeds in and don't cover them with soil. The plants may go outside only after the last frost, in a sunny, sheltered spot. Water in the morning and not over the leaves.
Always harvest the shoot tips above a pair of leaves, and the plant will branch. Pinch off flower spikes early, or the plant puts its energy into seeds and the leaves get smaller. A cutting from a bunch from the Asian grocery store grows roots in a glass of water after one to two weeks and can then be potted.
In Thai cooking, basil belongs to a herb set with lemongrass, galangal and makrut lime leaves. The guide Thai Curry Pastes shows how these ingredients become a paste.