Dried Perilla Leaf Zi Su Ye 500g Purple Back Shiso Culinary Herb for Seafood Dishes and Tea

Dried Perilla Leaf, known in TCM as Zi Su Ye (紫苏叶), from Perilla frutescens, is the dried leaf of the purple-back shiso plant. Traditionally associated with releasing the exterior and regulating qi in TCM theory, it is widely used in East Asian kitchens as an aromatic herb for seafood dishes such as shrimp and crab. This loose dried leaf is a food-grade agricultural product; consult a qualified practitioner before medicinal use.

Key Selling Points

• Authentic Zi Su Ye dried perilla leaf from Anhui, China
• Botanical source Perilla frutescens, purple-back shiso variety
• Sun-dried whole leaves in loose bulk form for flexible portioning
• Classic aromatic pairing for shrimp, crab, and other seafood
• Also suitable for traditional herbal tea and decoction preparations

Quality & Sensory

Leaves are typically deep green to purple-tinged with a wrinkled, papery texture and a distinctive aromatic, slightly minty-basil scent. When brewed or simmered, they typically release a warm, herbaceous flavor with mild spicy undertones.

Technical Specifications

Usage Scenarios

• Simmer with shrimp, crab, or fish to reduce fishy aromas and add fragrance
• Brew as a traditional herbal tea with hot water
• Add to soups and decoctions in traditional preparations
• Use in East Asian-style stir-fries and cold dishes

Traditional Uses

In TCM theory, Zi Su Ye is acrid and warm and is traditionally associated with the lung and spleen channels. It has traditionally been used to release the exterior, disperse cold, regulate qi, and calm the middle, and is a common ingredient in seasonal decoctions. In folk practice, perilla leaves are also a beloved culinary herb, especially simmered with river crab, shrimp, and fish, or added to congee and soups in autumn and summer.

FAQ Q&A