Thai basil has sturdier, darker leaves and purple stems compared to sweet basil, with a distinctly spicy, anise-forward, and clove-like flavor that holds up beautifully to heat without wilting away. It is essential to Thai dishes like pad kra pao (holy basil stir-fry), green and red curries, pho, and Vietnamese spring rolls, where its bold flavor adds a crucial herbal backbone. Unlike Genovese basil, Thai basil can be cooked without losing its character.