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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in a glass of water at room temperature, it lasts 5-7 days. In the fridge, it typically lasts 3-5 days.
Raw leaves turn black when frozen. It is best to freeze them by blending with a little oil or water into a paste and using ice cube trays.
A mix of Italian sweet basil and a few sprigs of fresh mint is the closest substitute to mimic the licorice notes.
Look for sturdy purple stems, narrow serrated leaves, and a distinct licorice or anise scent. Avoid leaves with black spots.
No. Thai basil (Horapha) has a licorice flavor and purple stems, while Holy basil (Krapow) is spicier, peppery, and has hairy stems.
The leaves are the primary part used. While tender top stems are edible, the thicker purple stems are usually discarded as they are woody.
Yes, it is very low in calories and exceptionally high in Vitamin K, Vitamin A, and various phytonutrients.
Absolutely. It is commonly served raw as a garnish for Pho, in fresh spring rolls, or in herb salads.
It is sensitive to cold temperatures (chilling injury) and oxidation. Bruising the leaves also causes them to darken quickly.
thai basil leaves 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 →Discover 2 recipes featuring thai basil leaves with step-by-step instructions.
Browse recipes →It is essential in Thai Green and Red curries, Pho, Pad Thai, and various Southeast Asian stir-fries.