ABSTRACT
The genus Ocimum, Lamiaceae, collectively called basil and comprising over 30 species, is one of the most popular culinary herbs. The fresh leaves of holy basil (Ocimum sanctum Linn.) provide a rich, spicy, and pungent aroma that is much appreciated in Thai cuisine. The herb is most often used in stirfried meat dishes including beef, pork, chicken, and prawn that are called Pad Gaprao. The herb also is added to curries, e.g., countrystyle curry. Additionally, deep fried holy basil is used to garnish some Thai dishes. In general, holy basil leaves are added near the end of the cooking process, to help in minimizing heat-induced changes and loss in the characteristic flavor of this herb.
