Holy basil (Ocimum tenuiflorum), also known as tulsi, is an aromatic herb native to the Indian subcontinent and Southeast Asia. Revered for thousands of years in Ayurveda, it has traditionally been used to support resilience, vitality, and overall well-being. Unlike sweet basil, holy basil has a bold, complex flavor with notes of pepper, clove, mint, and licorice and is widely used in Thai stir-fries, curries, soups, and noodle dishes. Holy basil contains an array of protective plant compounds, including rosmarinic acid, eugenol, ursolic acid, luteolin, orientin, and vicenin, that contribute to its antioxidant activity and are being studied for their effects on stress resilience, inflammatory and immune responses, and metabolic health.