Know Your Leaves: Thai Holy Basil vs Thai Sweet Basil vs Thai Mint 🌿

If you’ve ever tried cooking Thai food at home and thought, “Hmm, this doesn’t taste like what I had at the restaurant,” the answer might be in the leaves. In cooking Thai food, we don’t just use one kind of basil—there are actually several herbs that look a little similar but bring very different flavors to the dish. Today, let’s get to know three of the most important: Thai Holy Basil, Thai Sweet Basil, and Thai Mint.

Thai Holy Basil (กะเพรา – Kra Pao)

This is the fiery one. Holy basil has a spicy, peppery kick with a hint of clove. It’s the star of Thailand’s most famous street food dish: Pad Kra Pao (stir-fried meat or tofu with holy basil, chili, and garlic, usually topped with a fried egg).

Try swapping holy basil with sweet basil and… it’s just not the same. The punch is gone. That’s why at TAAN THAI, we make sure our Pad Kra Pao kit comes with real holy basil inside—you get the right flavor every time without having to hunt it down at the Asian market.

Thai Sweet Basil (โหระพา – Horapha)

This one is gentler, with a sweet and slightly anise-like aroma. If you’ve had a bowl of green curry or red curry, that fragrant sweetness you smell on top? That’s Thai sweet basil.

You’ll also find it tossed into stir-fries and Pad Kee Mao (Drunken Stir-Fry), where cooks sometimes mix it with holy basil for both spice and fragrance. It’s a softer leaf than holy basil, and its role is to perfume the dish rather than punch you in the face with heat.

Thai Mint (สะระแหน่ – Saranae)

Now for something different. Mint leaves don’t go into stir-fries or curries—they’re almost always added fresh at the end. They are mostly in Thai fresh and spicy salad. Think of Larb (spicy minced meat salad), and Nam Tok (grilled beef salad). The mint cuts through the chili, lime, and fish sauce with a cool, refreshing contrast. Without it, the dish feels incomplete.

Quick Guide: When to Use What

• Holy Basil: Bold and peppery → Stir-fries (Pad Kra Pao).
• Sweet Basil: Sweet and aromatic → Curries and saucy stir-fry and noodles.
• Mint: Cooling and fresh → Spicy Thai salads.

Remember, they may look alike, but they play very different roles. Grab the wrong one, and the whole dish can taste off.

These three herbs show just how layered and thoughtful Thai cooking really is—every leaf has its moment. Next time you’re in the kitchen, pay attention to which basil or mint you’re using, and you’ll unlock the true flavors of Thai food.

And if you want to taste the difference right away? Our TAAN THAI Pad Kra Pao kit already includes authentic holy basil—so you can cook like you’re on the streets of Bangkok, right from home.