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Holy Basil

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Holy Basil (bai gkaprow)

by Kasma Loha-unchit
Text Copyright © 1995 & 2000 Kasma Loha-unchit.

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See below for Recipes with Holy Basil     See Also: Thai Basil. & Offsite: Holy Basil Article

Holy Basil: (bai gkaprow): Two varieties of the lusciously fragrant herb – basil – generously enhance Thai seafood dishes. The first and most prolifically used is a tropical strain of sweet basil, frequently referred to in American Asian markets as Thai basil (bai horapa), although it is also common in the cuisines of Vietnam, Laos and Cambodia. . . . Also extensively used and even more deliciously perfumed is holy or sacred basil (bai gkaprow), often called hot basil because of its peppery taste, especially when very fresh, with a hint of mint and cloves. Since its exotic flavor becomes fully released with cooking, it is not eaten raw, but added in generous amounts to stir-fried dishes and some spicy soups. Holy basil is so-called because it is a sacred herb in India where it frequently is planted around Hindu shrines.

There are two kinds of holy basil: the more exuberantly flavored red holy basil has dark green leaves with reddish purple stems and a purplish cast on the younger leaves, while the milder white has medium-green leaves with very light green, almost white, stems. The leaves of both varieties are smaller than Thai sweet basil, and are slightly hairy and jagged around the edges. They are fragile and do not keep as well as Thai basil, wilting and losing their aroma easily, and therefore, should be used within a few days of purchasing. Keep the leaves dry by wrapping with paper towels before placing in a plastic bag in the refrigerator. Wet leaves turn black and rot quickly.

Decidedly tropical and requiring more heat to grow than Thai basil, holy basil is not as readily available, and in many cases, has to be flown in from Hawaii. But it is worth seeking as its unique flavor is heavenly, making it the beloved basil among Thai people. It gives several of the seafood dishes in this book their magical qualities. Look for it in Thai/Cambodian stores and during the warm summer months at farmer's markets with Southeast Asian stalls. Try growing it if you cannot locate a supply near you; seeds are available from a few seed catalogues (see appendix) – select the variety known as "sacred purple basil" for best flavor. (Check out our online markets page for some sources.) Substitute with Thai sweet basil if you must.

Although holy basil is sometimes available in dried form, this is not an acceptable substitute by itself as its aromatic oils are lost through drying – use only in combination with a fresh basil. For best flavor in stir-fried dishes, reconstitute the dried basil by soaking in cool tap water, pull off and discard the twiggy stems that do not soften and toss into the stir-fry with fresh Thai basil.

Text Copyright © 2000 Kasma Loha-unchit in Dancing Shrimp: Favorite Thai Recipes for Seafood. See pages 50 & 51.

This is just one of many listings in the "Alphabetical List of Ingredients" in chapter four (pages 49 to 73) of Dancing Shrimp: Favorite Thai Recipes for Seafood.

Ingredient index   |  Return to Top     See Also: Thai Basil. & Offsite: Holy Basil Article

Mints and Basils, Holy and Not: Belonging to the same family of fragrant leafy herbs, mints and basils boast an extensive network of relatives growing in various pockets around the world. Some are profuse and have long since made a name for themselves, while others are more obscure, though showing promising futures.

The varieties of basils used in Thai cooking are quite different from the common sweet basil sold in American produce markets, but these varieties have yet to make a name for themselves. Of the three favorites – bai horapa (Thai or anise basil), bai gka-prow (holy basil) and bai maeng-lak (lemon basil) – only the first has made significant progress in getting established in the U.S., thanks to the growing population of Southeast Asian immigrants and resulting interest in their cuisines. Besides their valued culinary uses, these basils (as well as spearmint) have healing qualities and are used by country folk to alleviate various conditions. Holy basil in particular is said to be beneficial in the treatment of children's illnesses and in promoting tonicity of the body following childbirth. Its aromatic oils are believed to be potent enough to kill insects and prevent the spread of certain types of bacteria.

Holy Basil, or Hot/Sacred Basil (Bai Gka-prow): If I were to name the basil that Thai people love most, it would have to be bai gka-prow, or holy basil. Still a relative rarity in the Bay Area, I often have to drive far and wide to a few scattered ethnic shops that carry it on a semi-regular basis, so that I can indulge in a truly heavenly pad gka-prow (stir-fry with bai gka-prow or holy basil leaves). Almost all Bay Area Thai restaurants list this dish on their menus (their spellings may differ from mine), but they usually substitute with the with bai horapa for bai gka-prow (the menus should list the dish as pad horapa). Pad gka-prow can also be ordered in just about every restaurant and food shop you come across in Thailand, but there it is fresh holy basil that makes it taste so special.

This basil is used in simple stir-fries, and together with garlic, fresh chillies and fish sauce, it imparts a wonderful flavor to any meat or seafood you wish to toss up quickly in the wok. My recipe for pad gka-prow with chicken is also excellent with pork, shrimps and scallops. It is an easy recipe and has become one of the all-time favorites among my students, some of whom have resorted to growing their own bai gka-prow to ensure a steady supply of the tasty herb. If you should substitute a different kind of basil for your stir-fry, make sure to change the Thai name, too, by tacking on the name of the basil you use to the word pad.

Bai gka-prow is also used in profusion in aptly named pad kee mow ("drunken stir-fry") dishes, those very hot, garlic-and-basil-flavored dishes usually accompanied by Mae Kong (Thai rum) drinks or beer. The stir-fry itself is not drunken, but the partaker may end up inebriated from excessive attempts to douse the fire brought on by these dishes! Use bai gka-prow in large amounts especially when it is very fresh as it is a relatively fragile herb and can lose much of its fragrance after a few days in the refrigerator.

Thai holy basil has a noticeably different flavor than the variety sold as seedlings under the same name in many Western nurseries that carry specialty culinary herbs. It is spicy, not sweet. There are two varieties: a white (light green) and a red, which has a reddish purple cast around the stems and the underside of darker green leaves. The lightly hairy leaves of both kinds are jagged along the edges and are smaller and more fragile than Thai sweet basil (bai horapa), wilting easily. When freshly picked, the aromatic leaves hold a spicy, peppery bite and a delicious combination of basil and mint flavors. The zestful blend of fragrance and tastes becomes particularly pronounced in cooking; that's why it is preferable to cook with bai gka-prow rather than eat it raw. The peppery spiciness of holy basil has earned it the name of "hot basil" and it is identified as such in some Thai markets.

I prefer the more concentrated flavors of the red variety, the kind most used in Thailand that grows profusely everywhere during the wet season. The little herbs pop up along the fences of Mother's garden following drenching rains, and their appearance signals many scrumptious meals featuring dishes laced with their exquisite flavors. In the Bay Area – unless I grow it myself – I seldom have the luxury of a choice, as the red holy basil is apparently more difficult to grow in temperate zones and is, therefore, less readily available.

Other Southeast Asians also love holy basil, and during the hot summer months, you may be able to find big bunches of it at farmers' markets with ethnic stalls. Or, look in Southeast Asian markets located near communities where large numbers of Laotians, Thais, Cambodians and Vietnamese make their home. If you are not able to find fresh holy basil, try the dried leaves imported from Thailand in packages labeled either "holy basil," "kapao" or simply, "dried basil." (If the package says "sweet basil," it usually is bai horapa.) Though not a complete substitute for the fresh, it gives a touch of the minty gka-prow taste when used together with some kind of fresh basil. Soak the dried leaves first to reconstitute; this will bring out more flavor during cooking than if you toss dried leaves into a stir-fry. Use cold tap water to soak the leaves because hot water will leach out some of its already compromised flavor. Remove the hard stems from the softened leaves before using, or your stir-fry will turn out "twiggy."

What makes bai gka-prow holy? One source attributes the name to a Biblical reference but does not specify which book or verse. Another source traces it to the Hindus in India, who believed this herb to be sacred and planted it around their religious shrines and used it in their cooking, but I have yet to come across Indian food flavored with holy basil. As a lover of bai gka-prow, I think its divine flavor is enough to warrant its title.

Ingredient index   |  Return to Top     See Also: Thai Basil. & Offsite: Holy Basil Article

Recipes with Thai Basil: 
    Main Courses
       Spicy Basil Chicken (Pad Gkaprow Gai)
       Spicy Chicken and Basil Fried Rice (Kao Pad Gkai Gkaprow)

See Also: Thai Basil.

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See our Online Markets page for online sources of Thai ingredients. If they do not have the product you wish, inquire by email if they will order it for you.

About this site
Text Copyright © Kasma Loha-unchit, 1995 in It Rains Fishes, and 2000 in Dancing Shrimp. All rights reserved.
First drawing Copyright © 1995 Toby Goodenough. All rights reserved.
Second drawing Copyright © 1995 Margaret DeJong. All rights reserved.
All material on this website is Copyright © 1995 to 2008 Kasma Loha-unchit. All rights reserved.
For comments, feedback or questions, contact Kasma.
Page added 1 March 2003. Last updated 7 October 2007.