How is Hot Basil used in Thai cooking?

Holy basil - bai gka prow - is the spicy, peppery basil, not the sweet one. Freshly picked, its jagged-edged, slightly fuzzy leaves carry a minty-basil flavour with a real peppery bite. It comes in a lighter green type and a red-stemmed variety, and you can tell it from Thai basil by that rougher leaf and sharper scent. It's the heart of pad kra pao, the stir-fry where the basil is thrown in at the very last second so its fragrance blooms in the heat without cooking away. Add it late, off the strongest heat, and serve straightaway.

Can I cook with Hot Basil in a Chiang Mai cooking class?

Yes - we use Hot Basil in our hands-on classes. Explore them on our Cooking Classes page.

Hot Basil - Fresh Thai Vegetables | Thai Akha Kitchen

Holy basil - bai gka prow - is the spicy, peppery basil, not the sweet one. Freshly picked, its jagged-edged, slightly fuzzy leaves carry a minty-basil…

Hot Basil - Fresh Thai Vegetables | Thai Akha Kitchen Holy basil - bai gka prow - is the spicy, peppery basil, not the sweet one. Freshly picked, its jagged-edged, slightly fuzzy leaves carry a minty-basil…