Basil, or "horapa" in Thai, is an herb that is widely used in Thai cuisine for its distinctive flavor and aroma. There are several varieties of basil used in Thai cooking, including sweet basil, holy basil, and lemon basil.
Sweet basil, or "bai horapa," is the most commonly used variety and is known for its slightly sweet, anise-like flavor. It is often used in stir-fries, curries, and noodle dishes such as pad Thai. Holy basil, or "bai kra prow," has a peppery, clove-like taste and is commonly used in spicy stir-fries and soups. Lemon basil, or "bai manglak," has a citrusy flavor and is often used in salads, sauces, and marinades.
Basil is typically added to Thai dishes towards the end of cooking to preserve its flavor and aroma. It is also often used as a garnish, either whole or chopped, to add color and freshness to the dish.
In addition to its culinary uses, basil is also used in traditional Thai medicine for its supposed health benefits. It is believed to have antibacterial, anti-inflammatory, and antioxidant properties, and is often used to treat a variety of ailments including coughs, colds, and digestive issues.

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