Also known as Maruah locally in North India, its used to add flavour in green chutney with mint and green chilly. Compared to the common sweet basil, it has a more pronounced licorice or anise flavor. Because of this, it is sometimes referred to as anise or licorice basil. The flavor is peppery and warm, and although there is a difference between Thai basil and common sweet basil, they can be substituted for each other in most recipes. The Thai variety tends to hold its flavor better when cooked than its Mediterranean cousin does.
This herb matches well with eggplant, rice, poultry, and seafood. In Thai cuisine, great handfuls of fresh leaves are added to spicy stir-fries. It can also be steeped into a soothing tea and used to flavor vinegar and oil as dressing components.