Although Vietnamese, Cambodians, and Laotians also use the Asian varieties of basil in their cuisines, the purple-stemmed, licorice-flavored leaves have come to be identified as Thai basil. It may be mistakenly called anise basil or licorice basil, but it is different from the Western strains bearing these same names. Horapha leaves are a frequent ingredient in Thai green and red curry, while the basil used in Thai drunken noodles, and Thai chicken/pork/seafood with basil leaf uses kraphao (Thai holy basil). Thai basil is also an important ingredient in the very popular Taiwanese dish, sanbeiji (three cup chicken). Used as a condiment, a plate of raw Thai basil leaves is often served as an accompaniment to ph (Vietnamese-style noodle soup) so each customer can season it to taste with the anise-flavored leaves.
Herbs to order:
1) Artichoke Green Globe
2) Celery
3) Chives
4) Cress Common
5) Fennel Florance
6) Garlic Chives
7) German Chamomille
8) Lavender
9) Lemon Balm
10) Lemon Basil
11) Origanum Vulgaris/Marjoram
12) Parsley
13) Rosemary
14) Alpine Strawberry
15) Sage Broad Leaved
16) Terragon
17) Thyme English Winter
18) Watercress
19) Black basil
20) Thai Basil
21) Wild rocket
22) Penny Royal
Additional Information:
Stevia is perhaps unique among food ingredients because it's most valued for what it doesn't do. It doesn't add calories. Unlike other sugar substitutes, stevia is derived from a plant.
The stevia plant is part of the Asteraceae family, related to the daisy and ragweed. Several stevia species called "candyleaf" are native to New Mexico, Arizona and Texas.
But the prized species, Stevia rebaudiana (Bertoni), grows in Paraguay and Brazil, where people have used leaves from the stevia bush to sweeten food for hundreds of years. In traditional medicine in these regions, stevia also served as a treatment for burns, colic, stomach problems and sometimes as a contraceptive.
Additional Information: