Best Substitutes for Thai Basil

Italian basil provides the herbal freshness but lacks the licorice bite. It wilts faster under heat, so add it in the final 15 seconds of cooking instead of the last minute like Thai basil. The flavor is milder and more floral. Works best in dishes where Thai basil is used fresh or barely cooked. Add a pinch of ground star anise (1/8 teaspoon per 1/4 cup basil) to mimic the anise notes.

Cilantro handles high heat better than regular basil and has a bright, citrusy bite. Use less because the flavor is stronger. It doesn't provide the anise notes but adds its own complexity that works in Thai dishes. Particularly good in curries and stir-fries where the fresh, peppery quality matters more than the specific licorice flavor. Add during the last 30 seconds of cooking.

Mint provides cooling freshness and holds up to heat reasonably well. Use half the amount because mint's flavor is more concentrated. It gives a different but pleasant contrast to spicy Thai dishes. The menthol cooling effect works especially well in curries and noodle dishes. Spearmint is better than peppermint for cooking. Add in the final 20 seconds to preserve the oils.

Combining cilantro's citrusy bite with mint's cooling effect creates complexity closer to Thai basil. The cilantro provides the peppery element while mint adds freshness. This works particularly well in dishes with chili heat where you need both cooling and brightness. Use 3/4 the total amount you'd use of Thai basil. Add both herbs in the last 30 seconds.

Star anise provides the missing licorice flavor that defines Thai basil. Grind whole star anise pods fresh for better flavor than pre-ground. Add the star anise to oil early in cooking, then add regular basil at the end. This creates a closer flavor match than basil alone. The anise can be overwhelming, so start with less and adjust. Remove whole pods before serving if using them instead of ground.

Oregano has a peppery bite similar to Thai basil and holds up well to high heat. Use half the amount because oregano is more potent. It lacks the anise notes but provides the herbal intensity. Mediterranean oregano works better than Mexican varieties for Thai dishes. The flavor profile is different but creates a pleasant result in stir-fries. Add during the last 45 seconds of cooking.

Tarragon has natural anise notes that approximate Thai basil's licorice flavor. Use much less because tarragon is intensely flavored. French tarragon works better than Russian varieties. The flavor profile is different but the anise element makes it surprisingly compatible with Thai dishes. Best in applications where Thai basil is used sparingly as accent rather than in large quantities.

Shiso has a complex flavor with hints of anise, mint, and basil. Purple varieties have stronger flavor than green. It handles heat well and provides some of the licorice notes found in Thai basil. The texture is similar and it doesn't wilt as quickly as Italian basil. Found in Asian grocery stores. The flavor is unique but works well in Thai-inspired dishes.

Lemon basil provides citrusy brightness instead of anise notes but handles heat similarly to Thai basil. The flavor is completely different but works well in Thai dishes by adding another layer of brightness. It's actually used in some Thai cooking, particularly in northeastern regions. More delicate than Thai basil, so add in the final 20 seconds. Creates a different but pleasant result.