Widely used throughout Southeast Asia, its flavor, described as anise- and licorice-like and slightly spicy, is more stable under high or extended cooking temperatures than that of sweet basil.

Thai basil is sturdy and compact,[2] growing up to 45 cm (1 ft 6 in),[3] and has shiny green, slightly serrated, narrow leaves with a sweet, anise-like scent and hints of licorice, along with a slight spiciness lacking in sweet basil.

The genus name Ocimum is derived from the Greek word meaning "to smell",[9] which is appropriate for most members of family Lamiaceae.

Thai basil is also an important ingredient in the very popular Taiwanese dish sanbeiji (three-cup chicken).

Thai basil, which can be grown from seed or cuttings, requires fertile, well-draining soil with a pH ranging from 6.5 to 7.5 and 6 to 8 hours of full sunlight per day.