Thai Basil

  • June 2014

The basil with many facets

This type of basil comes in different shapes in Thailand. Lemon basil, Sweet Basil « Horapha » and the Holy Basil « Kaphrao » are the most used for cooking. The one Daregal chose is the Horapha, used mainly to give Thai rice a lovely fragrance.

basilic-thai-croissance

 

This basil brings back childhood memories of eating liquorice sticks at summer fetes.

The main strength of this basil comes from its strong liquorice aroma.
The green notes of freshly cut grass gives it a lasting sense of freshness in your mouth.
And the delicate and classy touches come from a subtle pin resin taste.

nuancier-thai-basil

 

Thai Basil and coriander: a great combination

Thai Basil and its liquorice hints work beautifully with the lemon and aniseed notes of coriander, especially in cold marinades and salads.

Tasty combinations

Its green spring colour with a purple autumn hint and its delicate taste make this Thai Basil a natural ingredient in the following dishes:

  • Thai Basil curry
  • Prawns marinated in Thai Basil, ginger and garlic
  • Vegetables and noodles fried in a wok with Thai Basil
  • Thai pesto pizza
  • Thai fish soup
  • Seabream in a salty and Thai Basil crust
  • Satay sauce with Thai Basil
  • Beef tartar with Thai Basil
  • Spicy beef with Thai Basil
  • Raspberry jelly with Thai Basil

 

Darégal has selected 4 others types of exceptional basil:

Further to this collection, we have created many Assemblages – blends of several varieties of Basil.

Two Assemblages have been widely promoted by our clients and Herbs Sommeliers:

 

Each one of our Basil from the Basil Collections is the result of a long term process – based on 128 years of expertise – in terms of research, greenhouse tests, open field cultivation, organoleptic assessment as well as production.

Our experts are at your disposal to introduce you the Basil Darégal collection.

 
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