Holy basil (kaprao).

Holy basil, or kaprao, is the herb behind the famous Thai stir fry. The leaves are small and slightly furry, with a hot, peppery, clove like aroma that gets stronger in the heat. It smells quite different from sweet basil, and it is not interchangeable with it.

Ways to use it

• Stir fry with minced pork or chicken, garlic and chilli, and serve over rice with a fried egg.
• Add a large handful at the very end of cooking, and take the pan off the heat as soon as it wilts.
• Use in stir fried seafood, mushrooms or morning glory for a quick dinner.
• Fry the leaves briefly in hot oil until crisp, and use them as a garnish.
• Pick the leaves from the thicker stems before cooking, as the stems are tough.

Storing it

Basil does not like the cold. A review of basil storage found that leaves are injured below 12 °C and blacken quickly in a fridge, so keep it out of the fridge. Stand the stems in a glass of water in a cool spot in the kitchen, and use it within a few days. Wash just before cooking, rinsing gently under running water.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.