Shiso Red

One of the seven main flavourings in Japanese cuisine, shiso is the most widely used culinary herb. It is a member of the mint family and is also known as perilla leaf, beefsteak plant, or simply Japanese mint in English. In Japanese, it is also known as ooba. Additionally, this perennial herb is frequently used in Korean and Vietnamese cuisine.
Shiso can be eaten fresh, pickled, or deep-fried and is frequently used in sushi and sashimi due to its large, angular leaves, vibrant colour, and reviving flavour. What is red shiso ?
A cultivar of Perilla frutescens known as red shiso, or Perilla frutescens var. crispa is native to China and India, particularly in their mountainous interiors. This perennial plant, which can also be grown as an annual, is now grown all over the world. East Asian and Southeast Asian cuisines frequently use red shiso. The Chinese refer to this plant as zs, which translates to "purple perilla" and describes the colour of the foliage. They also refer to it as "huhus." This plant also goes by the names ggaetnip and soyeop in Korean. This plant's name in Vietnamese is ta to. Other names for it include rattlesnake , purple mint, wild coleus, Chinese basil, wild basil, and perilla mint. Red shiso has broad, ovate leaves with serrated margins and can reach heights of up to 39 inches. JGBC is the 

 in India. You can now have lots of options to choose from as we have a wide variety of fresh herbs available.