Perilla tastes like several familiar herbs at once, without being quite like any of them. Most people describe it as a cross between mint, basil, and anise, with a peppery, slightly citrusy edge that sets it apart. The flavor is bold enough to notice immediately but complex enough that it’s hard to pin down in a single word.
The Core Flavor Profile
The first thing you’ll notice when you bite into a perilla leaf is a bright, herbaceous punch. It lands somewhere between basil and mint, with a warm, almost spicy undertone that some people compare to cumin or cinnamon. There’s also a faint citrus note in the background, which comes from limonene, the same compound found in lemon and orange peels. The overall effect is aromatic and slightly grassy, with more depth than most leafy herbs.
The leaf’s signature compound, perillaldehyde, is what gives it that hard-to-place quality. Flavor chemists describe this compound as fatty, spicy, and oily-herbaceous, with hints of cherry and green pungency. That unusual combination is why perilla doesn’t taste like a simple “Asian basil” the way it’s sometimes described. It has a savory richness that lingers on your palate, almost like the flavor equivalent of umami layered into an herb.
Raw perilla leaves also have a slight bitterness and a mild astringency, especially toward the stem. The texture is soft and slightly fuzzy, which affects how the flavor releases in your mouth. Chewing the leaf slowly brings out more of the anise and mint notes, while eating it quickly (wrapped around a piece of meat, for example) gives you more of the peppery, green character.
Green Perilla vs. Red Perilla
Perilla comes in two main varieties, and they don’t taste identical. Green perilla (often called green shiso in Japanese cooking) has a milder, more refreshing flavor. It’s the variety most people encounter first, and it’s gentle enough to eat on its own as a garnish or salad green. The mint and citrus notes come through more clearly here.
Red perilla is noticeably more pungent and a touch spicier. The flavor is sharper, with more of that warm, almost clove-like bite. Red perilla is less commonly eaten raw in large amounts because of its intensity. Instead, it tends to show up as a topping sprinkled over rice or cold noodles, or as a pickling ingredient where its bold flavor can stand up to vinegar and salt. If green perilla is the approachable everyday herb, red perilla is the louder, more assertive cousin.
How Perilla Compares to Similar Herbs
People often reach for comparisons when trying to describe perilla, and none of them are quite right on their own.
- Basil: Perilla shares basil’s warm, slightly sweet herbaceousness, but it’s less floral and more grassy. Thai basil is the closest match, though perilla has a mintier, more complex finish.
- Mint: The cooling, fresh quality is real but much subtler than actual mint. You won’t confuse the two, but the family resemblance is there (they’re both in the mint family, Lamiaceae).
- Cilantro: Similar in the way it polarizes people. Perilla has the same kind of “you either love it or it tastes like soap” quality for some eaters, though most find it far less divisive than cilantro.
- Anise or fennel: A faint licorice note runs through perilla, especially green shiso. It’s subtle, more of an aftertaste than a dominant flavor.
The honest answer is that perilla tastes like perilla. Once you’ve tried it, you’ll recognize it instantly and stop reaching for comparisons.
How Cooking Changes the Flavor
Raw perilla leaves deliver the fullest, most complex flavor. Heat tames the brighter mint and citrus notes and pushes the warmer, spicier qualities forward. Roasting perilla, for instance, shifts the aroma profile significantly as volatile compounds break down at different rates. The minty notes from limonene fade within the first few minutes of heat exposure, leaving behind a deeper, earthier taste.
This is why perilla works differently depending on how you use it. Tucked raw into a Vietnamese banh mi or a fresh spring roll, it adds a burst of bright, aromatic complexity. Folded into a savory pancake batter or dumpling filling and cooked, it becomes more mellow and integrated, adding herbal depth without shouting over the other ingredients. Pickled perilla leaves, common in Korean cooking, trade some of their fresh sharpness for a tangy, fermented quality that complements rice dishes beautifully.
Where You’ll Encounter Perilla
The most iconic use is in Korean barbecue, where large perilla leaves (called kkaennip) are used as wraps. You place a piece of grilled meat on the leaf, add rice and a dab of ssamjang (a fermented chili paste), and eat it in one bite. The herb’s peppery freshness cuts through the richness of the meat in a way that lettuce simply can’t.
In Japanese cuisine, green shiso appears alongside sashimi, tucked into sushi rolls, or shredded over cold tofu. Its bright flavor acts as a palate cleanser between bites of rich fish. You’ll also find it in tempura, where a quick dip in hot oil turns the leaf into a crispy, fragrant chip with a more subdued herbaceous flavor.
Vietnamese and Southeast Asian cooks use perilla in herb plates, the large platters of fresh greens served alongside pho, spring rolls, and grilled meats. It sits right alongside mint and cilantro, adding another layer of freshness. Perilla also shows up in fried rice and noodle dishes, where a handful of torn leaves stirred in at the last second adds an unexpected aromatic lift that transforms an otherwise simple meal.
Perilla seeds have their own distinct flavor: nutty, slightly earthy, with less of the minty brightness of the leaves. They’re pressed into oil in Korean cooking, producing a rich, toasty oil with a deep, roasted-nut aroma that’s used as a finishing drizzle on soups and vegetables.