Holy basil, sacred basil, or Krapao (Ocimum sanctum Linn. or Ocimum tenuiflorum Linn.) is a tropical, much branched, annual herb, up to 18 inches tall. There are two kinds of holy basil: the more exuberantly flavored red holy basil (red or
purple variety) has dark green leaves with reddish purple stems and a purplish cast on the younger leaves, while the milder white (white or green variety) has medium-green leaves with very light green, almost white, stems. In Thailand, this basilis used in simple stir-fries, and together with garlic, fresh chilies and fish sauce. It imparts a wonderful flavor to any meat or seafood, and this dish is named "Pad Krapao", a very easy and popular Thai recipe. Holy basil has a strong aniselike,slightly musky and lemony taste with a camphoraceous aroma. The dominant aroma component in holy basil is eugenol. This herb also has been used by Asians in traditional medicine. It is used for most stomach disorders, cramps,
diarrhea, headaches, whooping cough and head colds (Uhl, 2000).