Kapoor Tulsi has a sweet, clove-like fragrance with hints of spice and mint.
It is ideal for tea, with a mild, slightly peppery, and refreshing taste.
 
It has a compact growth habit with highly fragrant leaves compared to other tulsi varieties. It has white to purple flowers that are highly attractive to pollinators
 
It is highly medicinal with multiple health benefits that I urge you to research. These are due to the naturally occurring essential oils, eugenol, camphor, and methyl eugenol
 
How to make the tea:
5–6 fresh Kapoor Tulsi leaves (or 1–2 teaspoons of dried leaves).
Optional: Honey, lemon, ginger, or other herbs for flavor.
 
Instructions:
Boil 1 cup of water and pour it over the fresh or dried tulsi leaves.
Cover and steep for 5–7 minutes to extract the flavor and beneficial compounds.
Strain, add optional sweeteners, and enjoy.
 
Iced Option:
Brew a stronger tea, chill it in the fridge, and serve over ice for a refreshing summer drink.
Comparison to Other Tulsi Varieties
Milder Flavor: Kapoor Tulsi is less spicy than Krishna Tulsi and more fragrant than Rama Tulsi, making it especially suitable for tea.
Faster Growth: It grows quickly and abundantly, making it ideal for home gardeners who want a steady supply of tea leaves.
 
Annual
 
Short lived perennial (2-3 years) in zones 10+. Can also be brought indoors or grown as an annual 
 
This is for 100 seeds