Light notes of anise and a warm, clove-like essence combine to create a bold flavor and aroma. As the name implies, it’s essential to Thai and other Southeast Asian cuisines.
Also known as holy basil or tulsi, the vast majority of this herb is never used for cooking. It is regarded as the holiest of all plants in Hinduism, and is most commonly used to brew tea.
All your favorites from “Scarborough Fair,” plus a few other familiar faces. Their concentrated flavor punches above its weight in recipes and as a garnish.