holy basil
Also known as: tulsi, tulasi, sacred basil, thai holy basil, kaphrao, ocimum tenuiflorum, hot basil
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Also known as: tulsi, tulasi, sacred basil, thai holy basil, kaphrao, ocimum tenuiflorum, hot basil
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Fresh holy basil typically lasts 3 to 5 days if stored properly in the refrigerator or in water.
Yes, you can freeze the leaves by blanching them quickly and storing in airtight bags, or by blending them into a paste with a little oil and freezing in ice cube trays.
Holy basil (Tulsi) has a peppery, clove-like flavor and serrated leaves, whereas sweet basil is sweeter, more floral, and has smooth leaves.
Look for vibrant green or purple-tinged leaves that are firm and fragrant. Avoid bunches with yellowing leaves or dark, slimy spots.
Thai basil is the closest substitute. If unavailable, use sweet basil with a pinch of black pepper or a tiny drop of clove oil.
Yes, it is commonly eaten raw in salads, used as a garnish, or chewed directly for its medicinal properties.
It is the star ingredient in Thai 'Pad Krapow' (basil stir-fry) and is widely used in Indian herbal teas and Ayurvedic preparations.
No, holy basil is naturally caffeine-free, making it a popular choice for evening herbal teas.
Gently swish the leaves in a bowl of cool water to remove dirt, then pat dry very carefully with a paper towel.
holy basil is a versatile ingredient found in cuisines around the world. With 23 calories per 100g and 3.15 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Yes, it is exceptionally high in Vitamin K and is a good source of Vitamin A, Vitamin C, and calcium.