Holy basil

กะเพรา / kaphrao; तुलसी / tulsi

Flavor and role: A basil with fuzzy leaves and a hot, pungent aroma like cloves and pepper. Stir-fry over high heat to release its aroma.
Typical dishes and uses: Pad kra pao (basil stir-fry), Thai jungle curry, Indian tulsi tea. In this book: pad kra pao with fried egg.
Substitutes: The same amount of Thai basil is the closest substitute. If you have neither, sweet basil + a little black pepper.
Storage: Stand the stems in a glass of water at room temperature and use within 2-3 days. In the fridge the leaves blacken quickly.
Main countries: Thailand · India
Used in this book: Pad Kra Pao with Fried Egg Nigerian Goat Meat Pepper Soup Hand-Chopped Tenderloin Kitfo with Homemade Niter Kibbeh Lechon Kawali Pad Kra Pao (Filipino × Thai)Pad Kra Pao Omurice (Thai × Japanese)Pad Kra Pao Orecchiette with Broccoli Rabe (Italian × Thai)Hand-Chopped Pork Kra Pao with Crispy Fried Basil Kra Pao Garlic-Butter Spaghetti Kra Pao Cheese Toastie Clear Goat Pepper Soup with Fresh-Toasted Spices Chicken Wonton Pepper Soup with Scent Leaf Oil (Nigerian x Cantonese)Oven-Crisp Pepper Soup Wings with Scent Leaf Yogurt Dip Tegabino Shiro with Toasted Chickpea Flour and Niter Kibbeh

Updated 2026-10-10