Basil is a member of the mint family, believed to have originated in India or possibly China. Its adaptability to being grown indoors allowed basil to spread throughout the world and be adapted to a vast array of cultural cuisines.


A hybrid of sweet and African basil, this citrusy varietal is often used in African, Indonesian and Thai cuisine.


A dark purple-tinted basil developed in the 1950s, this varietal includes subtle flavors of cinnamon, anise, mint, and clove.


A narrow-leaved cultivar commonly used throughout Southeast Asia, this basil is known for its spicy flavor with licorice notes.