The tulsi plant is a close relative of culinary basil. It is differentiated by its medicinal properties and some physical characteristics. There are three main types of tulsi plants:
Rama Tulsi (also known as Green Leaf Tulsi) - A green tulsi with light purple flowers and an aromatic, clove-like scent, thanks to its chemical component of eugenol, which is the main aroma in cloves and has a mellow flavour.
Krishna Tulsi (also known as Shyama Tulsi or Purple Leaf Tulsi) - A purple plant with a clove-like aroma and peppery flavour.
Vana Tulsi (or Wild Leaf Tulsi) - A bright, light green tulsi plant that grows wild and is indigenous to many areas of Asia and North/East Africa, it has a more lemony aroma and flavour.



