Several other basils, including some other "Ocimum" species, are grown in many regions of Asia. Most of the Asian basils have a clove-like flavour that is generally stronger than the Mediterranean basils. In China, the local cultivar is called 九層塔 ("jiǔcéngtǎ"; literally "nine-level pagoda"), while the imported varieties are specifically called 羅勒 ("luólè") or 巴西里 ("bāxīlǐ"), although [巴西里] often refers to another different kind plant—parsley.