Thai Basil
Thai basil is a whole-food herb consumed at culinary levels with no specific safety concerns. Like other basil varieties, it contains low levels of estragole, but exposure from culinary use is not considered a meaningful risk.
What it is
A culinary herb (Ocimum basilicum var. thyrsiflora) with anise-licorice notes, used in Southeast Asian cuisine.
Aromatic fresh herb used as flavoring and garnish.
Why it's flagged
- estragole content (very low at culinary levels)
What regulators actually say
"Spices and other natural seasonings and flavorings... are GRAS for their intended use."
"Estragole is genotoxic and carcinogenic in rodents at high doses; intake from food herbs and spices is generally low."
Regulatory status
United States — FDA
Whole food / spice; permitted under 21 CFR 182.10.
European Union — EFSA
Authorized food; estragole levels in essential oil restricted.
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