Product overview: Loose dried perilla leaf marketed as Perilla frutescens, also searched as Vietnamese tía tô, Japanese shiso, Chinese zi su ye and purple mint. The catalog lists 100 g of dried leaf material, not seeds, rooted plants, capsules, powder, extract or filled tea bags. The current physical packet, botanical identification, leaf variety and color, ingredient purity, packed net weight and food-grade records have not been independently checked.
What Is Perilla? Tía Tô, Shiso and Purple Mint
Royal Botanic Gardens, Kew accepts Perilla frutescens as a species in the Lamiaceae, the mint family. It is botanically distinct from true mints in the genus Mentha, even when merchants use the nickname “purple mint.” Kew describes both green-leaved and purple-leaved forms; FAO's Ecocrop records multiple common names including shiso, tía tô and zi su, as well as variable green and purple foliage. A common name alone does not determine the exact cultivar or color of this commercial dried leaf.
Important variety distinction: Kew recognizes Perilla frutescens var. crispa and var. frutescens as botanical groupings that appear in Asian culinary products. Names such as Japanese red shiso, Korean perilla leaf and Vietnamese tía tô can overlap at species level but differ in cultivar, appearance, aroma and culinary use. This listing does not have independent proof of a purple cultivar, a particular Asian regional variety or a standardized aroma profile. Existing image captions say “purple perilla”; the precise physical dried-leaf color remains a lot-level verification item.
Product Facts and Known Limits
| Catalog botanical | Perilla frutescens dried leaves; actual packed identity unverified |
|---|---|
| Names used by buyers | Tía tô, shiso, zi su ye, perilla leaf, purple mint |
| Advertised net weight | 100 g, also printed in seven historical gallery captions; not physically weighed here |
| Form | Loose dried botanical leaf material; not fresh shiso, plant seeds, oil, capsules or standardized extract |
| Leaf color and cultivar | Perilla species can have green or purple forms; this seller's actual leaf color/variety not independently authenticated |
| Aroma and flavor | Fresh perilla can have distinct herbal/spice-like aromas; drying and aging change intensity. No particular mint, cinnamon, anise or basil note is guaranteed for this batch |
| Ingredient / organic status | No current supplier certificate, complete ingredient label or batch analysis reviewed; no organic-certified or additive-free guarantee |
| Food-use and expiration | Food-grade sourcing, pesticide/microbial/heavy-metal testing, drying process, packing date and validated shelf life not independently confirmed |
Traditional Food and Botanical Use
Perilla leaves are used as aromatic culinary greens in parts of Vietnam, Japan, Korea and China. Depending on regional cuisine and cultivar, leaves may be used with savory dishes, pickles, wrappers or infused preparations. This general history does not establish that the current dried package is a particular cultivar, a substitute for fresh leaves in every recipe or proven suitable for human consumption without current food-use labeling.
Perilla is sometimes discussed in traditional-herbal and laboratory research, but those descriptions are not a medical effect of this product. No claim is made that this dried leaf treats allergies, inflammation, infection, blood pressure, digestive symptoms or any disease. Studies of isolated constituents and standardized extracts cannot be used as dosing instructions for an untested loose leaf.
Preparation and Storage
Once the actual lot is verified for food use, follow the manufacturer's current ingredient label and preparation directions. No universal teaspoon serving, steeping temperature, daily frequency or clinically supported dose has been established for this product. Store dried botanical leaves sealed in a cool, dry place away from direct sunlight, heat and moisture. Check for damage, mold or unusual odors before use, and verify the best-before date against the actual pack rather than a generic shelf-life estimate.
Frequently Asked Questions
Is this exactly the same as mint (Mentha)?
No. Perilla and Mentha are separate genera in the same mint family. “Purple mint” is a common name, not proof that it tastes like peppermint or spearmint.
Are tía tô and Japanese shiso the same?
Both names are used for types of Perilla frutescens, but regional cultivars and forms can differ. The current packet needs verification before promising a particular Japanese red or green shiso variety.
Will all of the leaves be purple?
Not verified. Perilla species include green and purple forms, and dried leaves may change color. The historical gallery text alone does not authenticate current stock color or variety.
Is this a 100 g loose-leaf pack?
That is the cataloged format. A current package photograph or supplier lot record is needed for the actual net weight, leaf-only ingredient claim and food-use instructions.
Can I drink it every day to improve health?
No therapeutic claim or daily-use recommendation is established. People with known herb allergies or taking medicines should discuss unfamiliar concentrated or frequent botanical use with an appropriate healthcare professional.
Independent Botanical References
- Royal Botanic Gardens, Kew: Perilla frutescens, botanical identity, leaf morphology and family.
- Royal Botanic Gardens, Kew: Perilla frutescens var. crispa, recognized variety and Japanese shiso common name.
- Royal Botanic Gardens, Kew: Perilla frutescens var. frutescens, distinct accepted botanical variety.
- FAO Ecocrop: Perilla frutescens, common names and green/purple leaf forms.
Evidence boundary: Botanical records describe the perilla species and names, not this seller's particular leaf color, cultivar, edible-grade identity, origin, contents, 100 g net weight, microbiology, harvest conditions, safe serving size or efficacy. Confirm those facts with the current physical package and supplier records.