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What to eat in Asia? Top 4 Asian Herbs

Last update: Thu Feb 27 2025
Top 4 Asian Herbs
TABLE OF CONTENTS

Best Asian Herb Types

01

Herb

KYOTO PREFECTURE, Japan
4.3
Shiso
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Shiso is a Japanese herb with a unique flavor: hints of citrus, mint, basil, anise, and coriander are all incorporated into its tiny leaves, which can be red or green. They are a part of the seven spices of Japan, originating from over 300 years ago in Kyoto.


Green shiso leaves are often used as a garnish for sushi and sashimi, but they are also added to soups and tempuras. Red shiso is mostly used to color umeboshi and pickled ginger. Whether red or green, shiso can be used in a variety of other dishes: mixed into salads, tossed into green tea, added to stir-fries, or chopped and prepared with scrambled eggs. 
02

Herb

INDIA and  one more region
4.3
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Curry leaves are leaves of the curry tree, which is native to India and Sri Lanka. The leaves are dark green in color, shiny, and aromatic, releasing a unique, nutty aroma when fried in oil. They are a staple of South Indian cuisine, used in the same way as bay leaves are used in Western cuisines.


The leaves soften significantly when cooked and are usually used as a flavoring to rice, chutneys, dals, soups, and stews. They are such a staple of Indian cuisine that the Tamil word for them is karibeppilai, which is literally translated to the leaf that is used to make curry
03
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Holy basil or tulsi is one of the varieties of basil originating from India. This plant has violet flowers and blossoms, while the stems are green with a purple tinge. It is much spicier than the other varieties of basil, so it's often called hot basil.


The leaves, seeds, and stems are often used for medicinal preparations, while the leaves are a staple of many Thai dishes due to their spicy flavor. Holy basil has numerous health benefits and it's used to treat stress, common cold, asthma, heart disease, fever, headache, and diabetes. 
04
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Daun salam, known in English as Indonesian bay leaf or salam leaf, is a type of leaf used as a herb in Indonesian cuisine and in some neighboring countries' culinary traditions.


Scientifically referred to as Syzygium polyanthum, it comes from a tree in the Myrtaceae family, which also includes clove and guava. Daun salam is not the same as the bay leaf (lat. Laurus nobilis) commonly used in European cuisine, although it serves a similar purpose in terms of flavoring dishes. 

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Asian Herbs