Kemangi Leaves is a small plant that leaves are commonly eaten as a vegetable. The leaves distinctive smell, strong yet gentle with a touch of lemon smell. Kemangi Leaves is one of the ingredients for the Pepes. For vegetables, Kemangi leaves are usually eaten together the cabbage leaves, sliced cucumber, and chili sauce to complement chicken or fried fish. In Thailand it is known as manglak and also often found in the local cuisine.
Kemangi leaves are also known as Ocimum basilicum var. or Ocimum ×citriodorum. The distinctive smell coming from its high sitral content from leaves and flowers