FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
HAIRY BASIL, TULSI, INDRING, LUK MANGLAK
Excerpts from Passmore, Jacki. 1991. The Encyclopedia of Asian Food and Cooking. Hearst Books, New York.
has long, narrow pale green leaves. The sprigs culminate in a red-tinged cluster of seed pods which, when dried, are soaked for use in drinks and desserts. The leaves have a pronounced lemon scent and a peppery taste similar to Italian dwarf basil. It is known as bai manglak in Thailand where it is a salad ingredient and garnish. The seeds are used separately in a drink. Also known as (seeds) tulsi (India); indring (Indonesia); luk manglak (Thailand)
This resource is much more than a dictionary or encyclopedia. If you wish to know more about cuisines and associated recipes from individual countries, this would be an excellent resource.
