FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
PURPLE BASIL, BAI KRAPOW, KRAPOW
Excerpts from Passmore, Jacki. 1991. The Encyclopedia of Asian Food and Cooking. Hearst Books, New York.
has small, slightly tapering, round, mid-green leaves with a tinge of red-purple. The seed pods are spaced along a red-colored central stem. The flavor is indistinct when raw, becoming intense when cooked. In Thailand this variety of basil is known as bai krapow/krapow.
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.
