Genoese, Thai, lemon, tulsi: the most common varieties of basil

Genoa basil, the classic

When someone says basil, most of us think of bright green, sweet, slightly floral leaves that can define a dish in just a few grams. Genovese is the cornerstone of Ligurian cuisine and the only real ingredient in pesto alla genovese. It's perfect freshly picked, piled on caprese or served with tomato dishes. It's important to know that it's extremely sensitive to heat: it's best to add it only after removing it from the dish to preserve its aroma. Don't cut it with a knife if possible - the cutting edge will cause oxidation and the edges of the leaves will turn black.

Purple basil, showy and special

Purple basil is often taken off the shelf because of its appearance, but its taste will convince you to buy it again. Its leaves are dark purple, almost burgundy; its aroma is dominated by cloves, slightly spicier notes than that of Genovese. It is equally good on top of Caprese salad, served with salmon tartare, or soaked in spicy oil. The version made with olive oil will keep for weeks and also works great as a base for salad dressings and sauces served with grilled meats. Since it is stronger in flavor than Genovese, it is worth using it more sparingly.

Holy basil, the secret of Asian cuisine

Tulsi is not just a spice in India: it is considered a spiritual symbol in Hinduism, and it also plays an important role in traditional medicine. Its aroma is spicy, slightly floral, with a slight peppery note. As a tea – with ginger and honey – it is one of the most popular adaptogenic drinks, but it cannot be missing from Thai curries or Vietnamese soups, where the base gets real depth from it. Regarding its medicinal effects, traditional Indian medicine also uses it as a stress reliever and for respiratory complaints.

Thai basil – the wok’s best friend

Thai basil is not difficult to recognize: in addition to its green leaves, it is characterized by a purple stem and small purple flowers. Its aroma is aniseed, sweet, slightly liqueur-like – this is what sharply distinguishes it from the Genoese. But it also differs in its heat resistance: it retains its aroma in woks, curries, and coconut milk pasta dishes, and sometimes even becomes even more intense during cooking. It is a natural accompaniment to pad thai and green curry, but it also brings a surprising twist to a simple rice bowl. Its tropical character is particularly well emphasized when paired with lime and pineapple.

Cinnamon basil, it works surprisingly well

Its name does not lie: its aroma truly exudes the cinnamon-clove warmth that people associate more with winter than summer – and yet, this combination works perfectly at any time. It can be added to lemonade, fruit cocktails, but also to plum or peach desserts, where it shades the sweetness of the fruit with a kind of oriental spiciness. For drinks, it is worth finely crushing the leaves first to release the essential oils. For those who like to experiment: when mixed with honey and lemon, it makes an extraordinary syrup base.

Aromatto basil, versatile and showy

Aromatto has become a more sought-after variety in Hungarian gastro gardens and fine dining restaurants in recent years. Its leaves are two-tone: a green base with a purple hue running throughout, which makes it immediately noticeable on the plate. Its flavor is balanced, with slightly sweet spicy notes, which makes it extremely versatile. It can be eaten raw in salads, alongside cheeses, but also cooked, in pasta sauces or as an accompaniment to roasted vegetables. If you don't want to venture into uncertain territory, but are still looking for something a little different than usual, Aromatto is the best choice.

Lemon basil – the lightest of the bunch

Lemon basil also delivers exactly what its name promises: a fresh, citrusy scent that will liven up even a simple dish. It is a good choice for fruit salads, strawberries, lemon curd, and as a tea, both hot and cold. It goes particularly well with seafood – shrimp, mussels, grilled fish – because the citrus note highlights the flavors, rather than overpowering them. For desserts, it is also an ideal partner for panna cotta or mousse: a few leaves soaked in cream will change the entire dish.