Sweet basil, or Genovese basil, is an aromatic annual herb in the mint family (Lamiaceae) with broad, smooth green leaves and a flavor often described as a mix of clove, anise, and mint. It is native to India and is now grown widely for Mediterranean and Southeast Asian cooking. It's used fresh, chopped or torn and added late in cooking to preserve its flavor, and is central to Italian dishes like pesto, tomato sauces, and Caprese salad, as well as Southeast Asian curries, stir-fries, and noodle dishes. It differs from Thai basil, which has a stronger licorice-like note and holds up better to heat, and from purple basil, which has a deeper color and more intense aroma.