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Thai Basil
Thai basil is a type of basil native to Southeast Asia that has been cultivated to provide distinctive traits. Widely used throughout Southeast Asia, its flavor, described as anise- and licorice-like and slightly spicy, is more stable under high or extended cooking temperatures than that of sweet basil. Thai basil has small, narrow leaves, purple stems, and pink-purple flowers. Description Thai basil is sturdy and compact, growing up to , and has shiny green, slightly serrated, narrow leaves with a sweet, anise-like scent and hints of licorice, along with a slight spiciness lacking in sweet basil. Thai basil has a purple stem, and like other plants in the mint family, the stem is square. Its leaves are opposite and decussate. As implied by its scientific name, Thai basil flowers in the form of a thyrse. The inflorescence is purple, and the flowers when open are pink. Taxonomy and nomenclature Sweet basil (''Ocimum basilicum'') has multiple cultivars — Thai bas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ocimum Basilicum
Basil (, ; , ; ''Ocimum basilicum'' (, )), also called great basil, is a culinary herb of the family Lamiaceae (mints). It is a hardiness (plants), tender plant, and is used in cuisines worldwide. In Western cuisine, the generic term "basil" refers to the variety (botany), variety also known as Genovese basil or sweet basil. Basil is native to tropical regions from Central Africa to Southeast Asia. In temperate climates basil is treated as an annual plant, but it can be grown as a short-lived perennial or Biennial plant, biennial in warmer Hardiness zone, horticultural zones with Tropical climate, tropical or Mediterranean climates. There are many List of basil cultivars, varieties of basil including sweet basil, Thai basil (''O. basilicum'' var. ''thyrsiflora''), and Mrs. Burns' Lemon basil, Mrs. Burns' Lemon (''O.'basilicum var. citriodora''). ''O. basilicum'' can Cross-pollination, cross-pollinate with other species of the ''Ocimum'' genus, producing Hybrid (biology), hybrid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cinnamon Basil
Cinnamon basil is a type of basil (''Ocimum basilicum''). The term "cinnamon basil" can refer to a number of different varieties of basil, including as a synonym for Thai basil (''O. basilicum'' var. ''thyrsiflora''), as a particular cultivar of Thai basil, and as a separate cultivar in its own right (i.e., ''O. basilicum'' 'Cinnamon'). This article discusses the latter type. Description Cinnamon basil, also known as Mexican spice basil, has a spicy, fragrant aroma and flavor. It contains methyl cinnamate, giving it a flavor reminiscent of cinnamon. Cinnamon basil has somewhat narrow, slightly serrated, dark green, shiny leaves with reddish-purple veins, which can resemble certain types of mint, and produces small, pink flowers from July to September. Its stems are dark purple. Cinnamon basil grows to 18–30 inches tall. Cultivation Cinnamon basil is an easy-to-grow herb. It requires six to eight hours of bright sunlight per day. Although it is often grown as an annual, it is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Holy Basil
''Ocimum tenuiflorum'', commonly known as holy basil, ''tulasi'' or ''tulsi'' (), is an aromatic perennial plant in the family Lamiaceae. It is widely cultivated throughout the Southeast Asian tropics. It is native to tropical and subtropical regions of Asia, Australia and the western Pacific. This plant has escaped from cultivation and has naturalized in many tropical regions of the Americas. It is an agricultural and environmental weed. ''Tulasi'' is cultivated for religious and traditional medicine purposes, and also for its essential oil. It is widely used as an herbal tea, commonly used in Ayurveda. It has a place within the Vaishnava tradition of Hinduism, in which devotees perform worship involving the plant or its leaves. Morphology Holy basil is an erect, many-branched subshrub, tall with hairy stems. Leaves are green or purple; they are simple, petioled, with an ovate blade up to long, which usually has a slightly toothed margin; they are strongly scented and h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Drunken Noodles
Drunken noodles or drunkard noodles is a Thai stir-fried noodle dish similar to '' phat si-io'' but spicier. In English texts, it is rendered as ''pad kee mao'', ''pad ki mao'', or ''pad kimao'' – from its Thai name , , , in which ''phat'' means 'to stir-fry' and ''khi mao'' means 'drunkard'. The dish is widely available in restaurants or at street vendors in Thailand but it is also highly popular in the United States, and has become ubiquitous on Thai restaurant menus throughout. Its name refers to it being popular among the inebriated; alcohol is not part of the ingredients or preparation as in drunken chicken. History The origin of the name behind the dish is unclear, but there are several explanations. One anecdotal explanation for the name "drunkard (or drunken) noodles" is that the meal is often consumed after a night of drinking, prepared from assorted leftovers commonly on hand and staple ingredients. Others say that the name comes through the idea that the spi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Curry
Red curry (, , , lit. 'spicy curry') is a Thai dish consisting of red curry paste cooked in coconut milk with meat such as chicken, beef, pork, duck or shrimp added, or else a vegetarian protein source such as tofu. Red curry paste The base Thai red curry paste (, ) is traditionally made with a mortar and pestle, and remains moist throughout the preparation process. The red coloring is derived from dry red spur chillies (, ) – which is dried ''phrik chi fa'' red chilies. The main ingredients include (dried) red chili peppers, garlic, shallots, galangal, shrimp paste, salt, makrut lime leaves, coriander root, coriander seeds, cumin seeds, peppercorns and lemongrass. Today, the prepared Thai red curry pastes are available at markets produced in mass quantities, and also available in bottles and jars produced by some brands. Ingredients and preparation The prepared red curry paste is cooked on a saucepan with cooking oil, to which coconut milk is added. Then the meat as protei ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Green Curry
Green curry (, , , lit. 'sweet-green curry') is a variety of curry originating from central Thailand. Etymology The name ''green'' curry derives from the color of the dish, which comes from green chilies. The "sweet" in the Thai name (, means 'sweet') refers to the particular color green itself and not to the taste of the curry. As this is a Thai curry based on coconut milk and fresh green chilies, the color comes out creamy mild green or, as this color is called in Thai, 'sweet green' (, ). Its ingredients are not exactly fixed. The curry is not necessarily sweeter than other Thai curries, but although the spiciness varies, it tends to be more pungent than the milder red curries. David Thompson, ''Thai Food'' (edition 2010), Pavilion Books, pages 218-220, Green curry evolved during the reign of King Rama VI or Rama VII, between the years 1908–1926. Ingredients Apart from the main protein (traditionally fish, fish balls, or meat), the other ingredients for the dish consist ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cambodian Cuisine
Cambodian cuisine is the national cuisine of Cambodia. It reflects the varied culinary traditions of different ethnic groups in Cambodia, central of which is Khmer cuisine (, ), the nearly-two-thousand-year-old culinary tradition of the Khmer people. Over centuries, Cambodian cuisine has incorporated elements of Indian cuisine, Indian, Chinese cuisine, Chinese (in particular Teochew cuisine, Teochew), French cuisine, French, and Portuguese cuisine, Portuguese cuisines. Due to some of these shared influences and mutual interaction, Cambodian cuisine has many similarities with the cuisines of Central Thai cuisine, Central Thailand, and Vietnamese cuisine#Regional cuisines, Southern Vietnam and to a lesser extent also Central Vietnam, Isan cuisine, Northeastern Thailand and cuisine of Laos, Laos. Cambodian cuisine can be categorized into three main types: rural, elite and Khmer royal cuisine, royal cuisine. Although there is some distinction between royal and popular cuisine, it is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lao Cuisine
Lao cuisine or Laotian cuisine (, , ) is the national cuisine of Laos. The staple food of the Lao is sticky rice (, ''khao niao'', ). Laos has the highest sticky rice consumption per capita in the world with an average of of sticky rice consumed annually per person. Sticky rice is deeply ingrained in the culture, religious tradition, and national identity of Laos. It is a common belief within the Lao community that no matter where they are in the world, sticky rice will always be the glue that holds the Lao communities together, connecting them to their culture and to Laos. Affinity for sticky rice is considered the essence of what it means to be Lao. Often the Lao will refer to themselves as ''luk khao niao'' (, ), which can be translated as 'children or descendants of sticky rice'. The International Rice Research Institute (IRRI) has described Laos as a "collector's paradise". Laos has the highest degrees of biodiversity of sticky rice in the world. As of 2013, approxim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lemon Basil
Lemon basil, hoary basil, Thai lemon basil, or Lao basil,Dorothy Culloty (''Ocimum'' × ''africanum'') is a hybrid between basil (''Ocimum basilicum'') and American basil ('' Ocimum americanum''). The herb is grown primarily in northeastern Africa and southern Asia for its fragrant lemon scent, and is used in cooking. Lemon basil stems can grow to tall. It has white flowers in late summer to early fall. The leaves are similar to basil leaves, but tend to be narrower with slightly serrated edges. Seeds form on the plant after flowering and dry on the plant. Lemon basil is a popular herb in Arab, Indonesian, Filipino, Lao, Malay, Indian, Persian and Thai cuisine. Uses Culinary In Lao cuisine, (where it is called ''pak i tou'',) lemon basil is used extensively in soups, stews, curries and stir-fried dishes as it is the most commonly used type of basil in Laos. Many Lao stews require the use of lemon basil as no other basil varieties are acceptable as substitutes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
India
India, officially the Republic of India, is a country in South Asia. It is the List of countries and dependencies by area, seventh-largest country by area; the List of countries by population (United Nations), most populous country since 2023; and, since its independence in 1947, the world's most populous democracy. Bounded by the Indian Ocean on the south, the Arabian Sea on the southwest, and the Bay of Bengal on the southeast, it shares land borders with Pakistan to the west; China, Nepal, and Bhutan to the north; and Bangladesh and Myanmar to the east. In the Indian Ocean, India is near Sri Lanka and the Maldives; its Andaman and Nicobar Islands share a maritime border with Thailand, Myanmar, and Indonesia. Modern humans arrived on the Indian subcontinent from Africa no later than 55,000 years ago., "Y-Chromosome and Mt-DNA data support the colonization of South Asia by modern humans originating in Africa. ... Coalescence dates for most non-European populations averag ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tulsi
''Ocimum tenuiflorum'', commonly known as holy basil, ''tulasi'' or ''tulsi'' (), is an aromatic perennial plant in the family Lamiaceae. It is widely cultivated throughout the Southeast Asian tropics. It is native to tropical and subtropical regions of Asia, Australia and the western Pacific. This plant has escaped from cultivation and has naturalized in many tropical regions of the Americas. It is an agricultural and environmental weed. ''Tulasi'' is cultivated for religious and traditional medicine purposes, and also for its essential oil. It is widely used as an herbal tea, commonly used in Ayurveda. It has a place within the Vaishnava tradition of Hinduism, in which devotees perform worship involving the plant or its leaves. Morphology Holy basil is an erect, many-branched subshrub, tall with hairy stems. Leaves are green or purple; they are simple, petioled, with an ovate blade up to long, which usually has a slightly toothed margin; they are strongly scented and h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
