FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
SWEET BASIL, BAI HORAPA, HORABHA, RAU QUE
Excerpts from Passmore, Jacki. 1991. The Encyclopedia of Asian Food and Cooking. Hearst Books, New York.
is the most common variety with green fleshy leaves, a strong flavor and is very aromatic. In Thailand it is known as bai horapa/horabha and is used to flavor curries and soups and is shredded in salads. All varieties of basil are easily cultivated in warmer climates and grow prolifically. They can be propagated from slips placed in water until roots form, then transplanted into herb pots. Also known as rau que (Vietnam).
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.
