<Tr> <Th> Variety </Th> <Td> Ocimum basilicum var . thyrsiflora </Td> </Tr> <P> Thai basil (Thai: โหระพา, rtgs: horapha, ISO: h̄oraphā, pronounced (hǒː. rá (ʔ). phāː); Vietnamese: húng quế) is a type of basil native to Southeast Asia that has been cultivated to provide distinctive traits . Widely used throughout Southeast Asia, its flavor, described as anise - and licorice - like and slightly spicy, is more stable under high or extended cooking temperatures than that of sweet basil . Thai basil has small, narrow leaves, purple stems, and pink - purple flowers . </P> <P> Sweet basil (Ocimum basilicum) has multiple cultivars, of which Thai basil, O. basilicum var . thyrsiflora, is one variety . Thai basil itself has multiple cultivars . One cultivar commonly grown in the United States is' Siam Queen' . Thai basil may sometimes be called anise basil or licorice basil, in reference to its anise - and licorice - like scent and taste, but it is different from the Western strains bearing these same names . Occasionally, Thai basil may also be called cinnamon basil, which is also its literal name in Vietnamese, but cinnamon basil typically refers to a separate cultivar of basil . The genus name Ocimum is derived from the Greek word meaning "to smell", which is appropriate for most members of the plant family Lamiaceae, also known as the mint family . With over 40 cultivars of basil, this abundance of flavors, aromas, and colors leads to confusion when identifying specific cultivars . </P> <P> Three types of basil are commonly used in Thai cuisine . </P>

Is thai basil the same as sweet basil