Description/Taste:
Thai Basil, known for its unique anise-like flavor and hints of licorice, distinguishes itself from other basil varieties with its small, narrow leaves, purplish stems, and a spicy, robust taste. The leaves are a vibrant green, sometimes with a purple tinge, and when bloomed, the plant produces small, purple-pink flowers. Thai Basil's strong flavor profile is more stable under high or extended cooking temperatures than that of other basil varieties, making it a favorite in hot dishes.

Seasons/Availability:
Thai Basil is typically grown year-round in tropical and subtropical climates, with peak seasons varying by local growing conditions. In temperate climates, it is available primarily during the summer months.

Uses & Flavour Pairings:
This herb is essential in many Southeast Asian cuisines, especially Thai, Vietnamese, and Laotian dishes. It's a staple in recipes such as Pho, Thai green curry, and spicy stir-fried dishes, where its peppery flavor complements the heat of chili peppers. Thai Basil pairs well with ingredients like coconut milk, lime, chili, and meats such as chicken, beef, and seafood. It's also used fresh in salads and as a garnish.

History:
Thai Basil is believed to have originated in Southeast Asia and has been used in Thai and Vietnamese cooking for centuries. It is revered not only for its culinary uses but also for its medicinal properties, including digestive and stress-reducing benefits.