Holy basil — tulsi (Ocimum tenuiflorum) — is the sacred basil of India, a variety with darker leaves and a sharper, more pungent flavour than sweet basil, carrying notes of clove, pepper, and a slight aniseed warmth. Revered in Hindu tradition and grown in temple courtyards and homes, it is also a cornerstone of Ayurvedic medicine, taken as tea for stress, respiratory complaints, and general vitality — modern research is investigating its adaptogenic and anti-inflammatory properties. In Thai cooking, a close relative (horapha’s fiery cousin) stars in pad krapow. Unlike sweet basil, holy basil’s assertive, almost medicinal pungency suits cooking better than raw garnish — heat tames it into savoury depth.