Basil flavors are frequently used in Cambodian cooking, and many different herbs have a basil-like flavor.
Asian Basil (chi ng'rong or chi krahom in Khmer) stems and flowers have a purple tinge, and its leaves are more pointed than those of regular sweet basil.
Holy Basil (mareh preuw in Khmer) is known for its slightly hairy leaves and a sweet clove-like aroma. It has a somewhat flat, mildly bitter taste that sweet basil only approximates, and it is used largely in stir-fries and sour soups. Both of these herbs are available in Asian markets, and Thai Basil, as Asian basil is often called, is beginning to make an appearance in garden center herb sections.
Siam Queen is another variety being sold to gardeners. It is lighter green than sweet basil, with smaller, more pointed leaves and a flavor similar to that of Asian basil.
All of these basils, including sweet basil, can be used interchangeably.
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