Coleus amboinicus is considered to be native to parts of Africa, the Arabian Peninsula, and India,[3] although it is widely cultivated and naturalized elsewhere in the tropics where it is used as a spice and ornamental plant.

[2] The species epithet, amboinicus refers to Ambon Island, in Indonesia, where it was apparently encountered and described by João de Loureiro (1717–1791).

[4][full citation needed] A member of the mint family Lamiaceae,[2] Coleus amboinicus grows up to 1 m (3.3 ft) tall.

[7] Coleus amboinicus is native to Southern and Eastern Africa, (from South Africa (KwaZulu-Natal) and Eswatini to Angola and Mozambique and north to Kenya and Tanzania) the Arabian Peninsula and India, where it grows in woodland or coastal bush, on rocky slopes and loamy or sandy flats at low elevations.

[10] The herb is used as a substitute for oregano to mask the strong odors and flavors of fish, mutton, and goat.

[2] The main chemical compounds found in the essential oil of Coleus amboinicus are carvacrol (28.65%), thymol (21.66%), α-humulene (9.67%), undecanal (8.29%), γ-terpinene (7.76%), p-cymene (6.46%), caryophyllene oxide (5.85%), α-terpineol (3.28%), and β-selinene (2.01%).

[15] Coleus amboinicus is a fast-growing plant commonly grown in gardens and indoors in pots.

It is frost tender (USDA hardiness zones 10–11)[16] and grows well in subtropical and tropical locations, but will do well in cooler climates if grown in a pot and brought indoors, or moved to a warm, sheltered position in winter.