Tulsi Basil Khali (Ocimum tenuiflorum) : Asian basils are divided into two large groups: Tulsi (O. tenuiflorum) , mostly grown in India and China, and Thai basil (O. thyrsiflora), also known as horapha, grown throughout Southeast Asia. In Thailand, Tulsi basil is called holy basil, or Kaphrao . This is a variety of holy basil native to India, prized for its intense, spicy, and strongly citrusy aroma, with the typical notes of Tulsi basil: a very light balsamic touch, hints of cloves and star anise, combined with a strong lemon aroma. The leaves are light green with purple hues, oval in shape, and slightly serrated. The plant is bushy, of medium height (up to 50 cm), with an erect, branched habit.
It tolerates full sun but prefers partial shade.
Although in their homeland they are grown for Ayurveda and served mainly as infusions, they can be used in many recipes with exotic flavours, from desserts to fish.
A must-have if you work with chefs or if you love discovering new flavors.
