market, showed them the recipe and they assured me this was Holy Basil. The recipe says bai gha-prow which looks nothing like the text on the package ("rau que" on the tag). Actually, I have no idea if this is a Thai or Vietnamese store. I've seen a smaller basil there before with purplish leaves and this one isn't that. It's probably some form of basil, if not Holy. Maybe it's Slightly Penitent and Just a Little Bit Wild Basil?
Anyway, CI did a comparison between Thai basil and regular italian sweet basil and did not recommend subbing the one for the other.
Thai basil has a distinctive flavor, with hints of mint, licorice, and cinnamon that tasters found “authentic” to the spring rolls, “clean,” and “refreshing.” The sweet basil was described as having a more mellow, grassy flavor, which tasters thought “better suited to a tomato sauce” and “inauthentic to the spring rolls.”
If you cannot find Thai basil in your supermarket, use mint, which is a better substitute than sweet basil.
Plus...I bought a big package of fresh mint, the black soy sauce, shallots, garlic, lemongrass (not in the recipe, but can't resist it when available) & the chilies. With Luisa's keffir leaves, I'm good to go tomorrow.
Now, if only I had me one of them there turkey fryers and a wok the size of Chicago.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=82879
Anyway, CI did a comparison between Thai basil and regular italian sweet basil and did not recommend subbing the one for the other.
Thai basil has a distinctive flavor, with hints of mint, licorice, and cinnamon that tasters found “authentic” to the spring rolls, “clean,” and “refreshing.” The sweet basil was described as having a more mellow, grassy flavor, which tasters thought “better suited to a tomato sauce” and “inauthentic to the spring rolls.”
If you cannot find Thai basil in your supermarket, use mint, which is a better substitute than sweet basil.
Plus...I bought a big package of fresh mint, the black soy sauce, shallots, garlic, lemongrass (not in the recipe, but can't resist it when available) & the chilies. With Luisa's keffir leaves, I'm good to go tomorrow.
Now, if only I had me one of them there turkey fryers and a wok the size of Chicago.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=82879