Perilla Seeds (Shiso)

Perilla is one of the oldest cultivated plants in East Asia. Archaeological evidence confirms its cultivation in China over 2,000 years ago, where it served simultaneously as a medicinal plant, culinary herb and oilseed crop. The earliest Chinese pharmacopoeia texts, including the Shennong Bencao Jing (Classic of the Divine Farmer's Materia Medica), already document its therapeutic properties.

In Japan, shiso has occupied a central place in culinary culture since the Heian period (794-1185). Green leaves (aojiso) and red leaves (akajiso) are inseparable from traditional Japanese cuisine. Perilla seeds, called egoma, have been used as a condiment and for oil production for centuries. Red shiso is also essential for making umeboshi (salted fermented plums), giving them their characteristic red colour.

In Korea, perilla — known as deulkkae — is a fundamental crop. Perilla oil (deulgireum) was the traditional Korean cooking oil long before sesame oil was introduced. Perilla leaves (kkaennip), larger and more fragrant than Japanese shiso, are ubiquitous in Korean cuisine: as ssam (leaves wrapping grilled meat), in kimchi, and as a barbecue side dish.

In Southeast Asia, perilla is found in Vietnam (called tia to) where it accompanies spring rolls, rice paper rolls and noodle soups. In India, the plant is cultivated in the northeastern regions and Himalayan foothills, where it is used as an oilseed and in traditional medicine.

Did you know?

• The word "shiso" comes from the Chinese "zi su" (紫苏), which literally means "purple plant that revives" — a reference to its medicinal virtues
• Perilla is one of the few plants that is simultaneously a culinary herb, an oilseed and a major medicinal plant in three distinct pharmacopoeias (Chinese, Japanese, Korean)
• In Japan, shiso is considered a natural antiseptic — which is why it traditionally accompanies raw fish sashimi
• Perilla oil was once used in Asia to waterproof paper umbrellas and as a component of lacquers and varnishes
• In Korea, marinated perilla leaves (kkaennip-jangajji) are a banchan (side dish) served at practically every meal

Perilla is an annual herbaceous plant that can reach 60 to 100 cm in height. It adapts remarkably well to different climates, from the temperate regions of Japan and Korea to the tropical zones of India and Southeast Asia. This adaptability explains its spread across the entire Asian continent.

In India, our certified organic suppliers cultivate perilla in regions with a warm, humid climate, where the plant benefits from ideal conditions: abundant rainfall during the vegetative growth phase, followed by a drier period favourable for seed maturation. The mineral-rich soils of the Himalayan foothills and northeastern India give the seeds a particularly rich nutritional profile.

Perilla seeds offer a complex and fascinating aromatic profile, at the crossroads of several flavour worlds. Their taste is a unique blend of fresh herbs, gentle spices and earthy notes that distinguishes them from all other aromatic seeds.

Raw, perilla seeds have a herbaceous and slightly minty flavour, with nuances of basil and anise. Toasted, they reveal pronounced hazelnut and toasted sesame notes while retaining their herbaceous complexity. It is in this form that Koreans appreciate them most.

Perilla seeds are a versatile ingredient that fits seamlessly into both traditional Asian cuisines and contemporary preparations. Their unique aromatic profile — between hazelnut, fresh herbs and anise — makes them a choice condiment for enhancing salads, rice, soups and baked goods.

In Japanese cuisine

• Homemade furikake: toasted and ground perilla seeds, mixed with salt, nori seaweed and sesame, make an exquisite rice seasoning
• Sashimi and sushi garnish: the seeds add a crunchy, aromatic note
• Onigiri: incorporated into the rice or as an outer coating
• Tempura: toasted seeds in tempura batter add crunch

In Korean cuisine

• Deulkkae garu: toasted perilla powder, an indispensable Korean condiment used in soups, noodles and sauces
• Perilla soup (deulkkae-tang): a creamy soup based on perilla powder, one of the iconic comfort dishes of Korean cuisine
• Cold noodles (deulkkae guksu): noodles served in a creamy perilla broth
• Pancakes (deulkkae-jeon): seeds incorporated into savoury pancakes

Contemporary and international uses

• Salads: whole or toasted seeds as topping for green salads, bowls or poke bowls
• Vinaigrettes and dressings: perilla oil or ground seeds add a herbaceous, nutty flavour
• Smoothies and yoghurts: a spoonful of seeds provides an omega-3 boost
• Baking: incorporated into breads, focaccias or crackers for an original touch
• Infusion: steeped perilla seeds make a gentle, herbaceous tea appreciated in traditional medicine

Perilla seeds are a true nutritional powerhouse. Their exceptional profile makes them a superfood in the truest sense of the word, with benefits documented by an ever-growing body of scientific literature.

Documented properties

• Champion of plant-based omega-3s: perilla seeds contain 54 to 64% alpha-linolenic acid (ALA) in their oil — the highest concentration of any known plant source. Omega-3 ALA is essential for cardiovascular health, brain function and inflammation regulation.
• Anti-inflammatory: rosmarinic acid, present in significant quantities in perilla seeds, is a powerful natural antioxidant and anti-inflammatory. Studies show it inhibits the production of pro-inflammatory mediators.
• Antioxidant: rich in phenolic compounds (rosmarinic acid, luteolin, apigenin), perilla neutralises free radicals and protects cells from oxidative stress.
• Skin health: omega-3s and rosmarinic acid help maintain skin hydration and elasticity. In traditional Asian medicine, perilla is recommended for skin conditions.
• Anti-allergenic: in traditional Japanese medicine (Kampo), perilla-based preparations are used against seasonal allergies. Rosmarinic acid inhibits histamine release.
• Mineral source: iron, calcium, magnesium, potassium, zinc — perilla seeds provide a broad spectrum of essential minerals
• Vitamin E: a fat-soluble antioxidant that protects omega-3 fatty acids from oxidation

How to recognise good perilla seeds

• Colour: uniform dark brown to greyish — seeds that are too pale or mottled may indicate poor storage
• Shape: small, round seeds (1 to 2 mm), regular, without excessive debris
• Aroma: herbaceous and slightly nutty fragrance when rubbed — lack of smell indicates seeds that are too old
• Taste: delicate herbaceous flavour with nutty and anise notes — no pronounced bitterness or rancid taste

Storage tips

• Store in an airtight jar, away from light, heat and moisture
• Perilla seeds are rich in omega-3s, which are sensitive to oxidation — cool storage extends their shelf life
• Optimal shelf life: 6 months at room temperature, up to 12 months refrigerated
• Only toast just before use to preserve aromas
• Signs of degradation: rancid smell, bitter taste, loss of herbaceous fragrance