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 a diverse mixture of protective plant compounds, including rosmarinic acid, eugenol, apigenin, luteolin, and other polyphenols and flavonoids, that contribute to its antioxidant activity and help protect cells from oxidative stress.