Holy basil — a sacred Hindu herb with a peppery, clove-like aroma used as much in temple offerings as in healing teas and Thai stir-fries.
Where it comes from
Tulsi is the leaf of Ocimum tenuiflorum (often O. sanctum), a perennial basil native to the Indian subcontinent. Almost every Hindu household keeps a tulsi plant in a courtyard pot for daily worship. In Thailand, a related variety known as holy basil or krapow is grown commercially for restaurant use.
Flavor & pairing
Where sweet Mediterranean basil is anise-licorice, tulsi is peppery, clove-spicy, with a minty cooling finish from the eugenol and ocimene compounds. Tulsi pairs with chili, garlic, lemon, fish sauce, ginger, and honey.
How it’s used
Indians steep dried or fresh tulsi leaves with ginger, cardamom, and honey for an immune-boosting tea — kadha. Ayurveda treats the plant as a panacea for stress, colds, and digestion. Thai pad krapow gai — minced chicken stir-fried with chili, garlic, and holy basil — is one of Bangkok’s defining dishes. Tulsi is rarely added to long-cooked dishes; the volatile oils fade quickly.
Trade history
The Sanskrit name tulasi means “the incomparable one”; the plant is identified with the goddess Lakshmi and is worshipped daily in millions of homes.
Find more spices by letter
Tulsi starts with T and ends with I. Browse other spices along the same letter.
Spices that contain a letter from "Tulsi":