Most culinary and ornamental basils are cultivars of Ocimum basilicum and there are many hybrids between species. Thai basil (O. basilicum var. thyrsiflora) is a common ingredient in Thai cuisine, with a strong flavour similar to aniseed, used to flavour Thai curries and stir-fries. Amazonian basil (O. campechianum) is a South American variety often utilized in ayahuasca rituals for its smell which is said to help avoid bad visions. Holy basil or tulsi (O. tenuiflorum) is a sacred herb in India, used in teas, healing remedies, and cosmetics. The plant is worshipped as dear to Vishnu in some sects of Vaishnavism. It is also used in Thai cooking. Lemon basil (Ocimum × citriodorum) is a hybrid between O. americanum and O. basilicum. It is noted for its lemon flavour and used in cooking. O. centraliafricanum is valued as an indicator species for the presence of copper deposits.