Shiso vs tulsi
Two mint-family leaves that taste of anything but mint, both with religious or seasonal significance, and both quite unlike the basil most people know.
botanical
What is being compared
Point by point
| Aspect | Shiso | Tulsi |
|---|---|---|
| What it is | A Japanese, Korean and Chinese perilla, in green and red forms. | A South Asian basil, religiously significant in Hindu practice. |
| Flavour | Distinctly spicy-herbal with an anise-cinnamon lift. | Clove-like and peppery, sharper than culinary basil. |
| The drink | Red shiso juice, boiled briefly and taken with vinegar and sugar — it turns bright pink. | Brewed as an infusion, alone or with other leaves. |
| Colour | The red form’s shift on acid is dramatic and is half the appeal. | No colour effect; the drink is a plain green-brown. |
| Cultural place | Colours umeboshi in Japan; kkaennip is eaten as a wrapped leaf in Korea. | Grown at Hindu households and temples; the plant itself is venerated. |
| Varieties | Green and red Japanese, Korean and Chinese forms all differ noticeably. | Rama, Krishna and Vana tulsi differ in colour and sharpness. |
| Substitution | Not substitutable for basil; the flavour is not close. | Not substitutable either, and sweet basil is a different species. |
The short answer
Both are worth meeting by someone who thinks the mint family means mint. Shiso is the more surprising drink and tulsi the more widely available.
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