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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.
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.
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:
- Genovese Type Basil
- Purple Basil
- Aniseed Basil
- Lemon Basil
- Cinnamon Basil (2015 Novelty)
- Marseilles Basil (2015 Novelty)
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:
- Assemblage N°12 for fish (2015 Novelty)
- Assemblage N°17 for white meat (2015 Novelty)
Our experts are at your disposal to introduce you the Basil Darégal collection.