Holy basil, or tulsi, is a hairy, clove-scented basil sacred in Hinduism and grown in countless Indian courtyards. In Thailand, as kaphrao, it is the fiery star of the stir-fry phat kaphrao.
What it is¶
Holy basil is a separate species from sweet and Thai basil. It is a short-lived, woody-based perennial in the tropics, usually grown as an annual elsewhere, with soft, slightly hairy, often toothed leaves and a distinctly musky, clove-like scent. Two main forms are grown: green-leaved (called Rama or Sri tulsi in India, kaphrao khao in Thailand) and purple-tinged (Krishna or Shyama tulsi, kaphrao daeng). A related plant, vana tulsi (Ocimum gratissimum), is sometimes sold under the same name.
In India it is primarily a sacred and household plant rather than a cooking herb; in Thailand it is primarily a cooking herb.
Origins and history¶
Tulsi has been cultivated on the Indian subcontinent for millennia and is revered in Hinduism, where it is associated with the goddess Lakshmi and especially with Vishnu and his avatar Krishna. Many Hindu homes keep a tulsi plant in a raised planter, the tulsi vrindavan, in the courtyard or on the doorstep, and tend it daily; leaves are offered in worship, and malas (prayer beads) are carved from its woody stems. The plant also has a long place in Ayurvedic tradition, most commonly taken as an infusion.
The herb travelled with trade and settlement into Southeast Asia, where Thai cooks made it their own. Phat kaphrao — minced pork or chicken stir-fried with holy basil, chillies and garlic, served over rice with a crisp fried egg — is now one of Thailand's most-ordered street dishes.
Flavour and aroma¶
Holy basil is spicy rather than sweet: strong clove (from eugenol), black pepper, a camphor or menthol edge and a little bitterness, with almost none of the anise of Thai basil. Raw, the leaves are rather harsh; the flavour blooms and rounds out when they hit hot oil, which is why Thai cooks stir-fry it rather than scatter it raw.
In the kitchen¶
- Phat kaphrao: pound or chop bird's eye chillies and garlic, fry them hard in oil, add minced meat, season with fish sauce, oyster sauce and a little sugar, and throw in a very large handful of holy basil at the end — enough that it wilts to a dark tangle through the meat.
- Jungle curries (kaeng pa) and stir-fried curries of the north and northeast.
- Stir-fried seafood and frogs' legs with chilli.
- Tulsi tea: in India, fresh or dried leaves steeped in hot water, often with ginger or honey.
Use more than you think: a Thai cook will add a full cupped handful of leaves for two portions.
🔁 Finding it
Asian grocers sell it as "holy basil", "hot basil" or "bai kaphrao". It is often mislabelled, so smell before you buy: clove and pepper means holy basil; liquorice means Thai basil.
Buying and storing¶
Holy basil is even more perishable than sweet basil and wilts fast. Keep sprigs in a glass of water at room temperature and use within two or three days; never refrigerate it uncovered. Whole leaves can be frozen for cooking. Dried tulsi, sold loose or in tea bags, is fine for infusions but has little culinary value.
Substitutes¶
Thai basil is the usual stand-in and makes a good, if sweeter, phat kaphrao. Failing that, use sweet basil with a pinch of ground cloves and extra black pepper. Neither quite matches the musky heat of the real thing.
Pairs well with¶
Bird's eye chilli, garlic, fish sauce, oyster sauce, pork, chicken, seafood, green beans, galangal, ginger and lemongrass.
Growing your own¶
Holy basil wants more heat than sweet basil: germinate seed at 20–25°C and grow on in a warm greenhouse, conservatory or bright windowsill in cool climates. Seed is small and needs light to germinate, so press it onto the compost surface rather than burying it. Plants grow into bushy subshrubs 30–60 cm tall; pinch the tips often, since holy basil flowers readily. In frost-free climates it can be kept for several years and will self-seed; elsewhere, overwinter a plant indoors or take cuttings in late summer (see propagating-herbs).
Health and safety¶
Holy basil is safe in normal culinary quantities. Concentrated tulsi supplements and extracts are a different matter from a handful of leaves in a stir-fry; people who are pregnant, trying to conceive, or taking medication should take advice before using them regularly. Traditional uses in Ayurveda are cultural practice, not evidence of medical effect.