If you have ever ordered Pad Krapow at a Thai restaurant — stir-fried holy basil with meat or tofu, crowned with a crispy fried egg — you know that singular flavor: deeply savory, garlicky, with a peppery, clove-like herb note that no other basil in the world quite replicates. That herb is Thai Holy Basil (krapow), and it is notoriously hard to find fresh outside of Thailand. Mekhala captures it in every jar.

This paste combines organic Thai Holy Basil and sweet basil with garlic, fragrant galangal, bright lime juice, and shallots — stone-ground together in Chiang Mai the way Thai home cooks have always made it. For depth and umami, the recipe uses a gluten-free soy sauce made from organic brown rice and soybeans — no fish sauce, no shrimp paste, no compromises on plant-based credentials.

Unlike most stir-fry sauces and basil pastes on the market, Mekhala’s version is completely oil-free. That means it adds no fat to your dish, giving you full control over how you cook — a little coconut oil in the wok, or none at all if you prefer a lighter meal. It’s also free from refined sugar, MSG, and any artificial additives.

The paste comes in a reusable glass jar — not plastic — because Mekhala believes sustainable packaging is non-negotiable. Glass preserves flavor, is odor-neutral, and can be washed and repurposed once the paste is gone. Made by a female-led team in Chiang Mai, including women from the Burmese Shan community, every jar supports fair employment as much as it supports great cooking.