Ocimum tenuiflorum (also tulsi) is an aromatic plant in the family Lamiaceae. It is an erect, much branched subshrub 30-60 cm tall with hairy stems and simple opposite green leaves that are strongly scented. Leaves have petioles, and are ovate, up to 5 cm long, usually slightly toothed. Flowers are purplish in elongate racemes in close whorls.[1] There are two main morphotypes cultivated in Indiagreen-leaved (Sri or Lakshmi tulsi) and purple-leaved (Krishna tulsi).[2] There is also a variety of Ocimum tenuiflorum which is used in Thai cuisine, and is referred to as Thai holy basil, or kha phrao [3]not be confused with "Thai Basil", which is a variety of Ocimum basilicum. Tulsis extracts are used in ayurvedic remedies for common colds, headaches, stomach disorders, inflammation, heart disease, various forms of poisoning, and malaria. Traditionally, tulsi is taken in many forms: as herbal tea, dried powder, fresh leaf, or mixed with ghee. Essential oil extracted from Karpoora Tulsi is mostly used for medicinal purposes and in herbal cosmetics, and is widely used in skin preparations due to its anti-bacterial activity. For centuries, the dried leaves of Tulsi have been mixed with stored grains to repel insects.