Cinnamon basil

From Wikipedia, the free encyclopedia
Jump to: navigation, search

Cinnamon basil (also known as Vietnamese basil or Saigon basil; Vietnamese: húng quế) is a cultivar of Lamiaceae (Ocimum Spp.) native to Southeast Asia. It has a fragrant, sweet basil aroma. It contains cinnamate, the same chemical that gives cinnamon its flavor, and has the strongest scent of cinnamon.[1] The leaves are small to medium sized. The combination of basil and cinnamon, clove and anise flavors make cinnamon basil popular for use in hot drinks and with fruits.[2] In Vietnamese cuisine, cinnamon basil is considered the finest and is used in soups, salads and stir fried dishes.


Stems are purple with small purple/white flowers. Leaves are green on top and purple spotted/streaked underneath, unlike regular Thai/Asian basil.[3]

Culinary Uses[edit]

These basils are eaten raw, or served alongside pho and other Vietnamese noodle soups, in salads or in stir fried dishes.


Cinnamon basil was taken into space and grown in an experiment in Earth orbit on STS-118. [4]


  1. ^ Gernot Katzer. "Basil". Spice Pages. Retrieved 2012-12-02. 
  2. ^ "Basil". Pete's Herbs. Retrieved 2007-01-03. 
  3. ^ "Vietnamese basil herbs hung que vietnam-Growing, Cooking, Recipes, and Storing"[1], Vietnamese-Asian Herbs,Retrieved 2013-12-13..
  4. ^ A Plant Growth Chamber 01.30.08