Description
Thai holy basil, Ocimum tenuiflrum, has a distinct scent of clove, with reddish tipped leaves. It is native to tropical and subtropical regions of Australia, Melesia, Asian, and the western Pacific, and is widely cultivated throughout the Southeast Asian tropics. The leaves are cultivated for culinary, religious, and traditional medicine purposes. There is a 'red' and a 'white' variant of this plant, the former being more pungent, and the latter being used in seafood dishes.