Perilla seeds

Perilla frutescens

nuts & seeds

Small seeds of oil perilla, Korean deulkkae, toasted and ground to a powder or pressed into oil; with a grassy, nutty taste. They provide plant omega-3.

Origin

East Asia

Season (United States)

all year round

Preparation

Toasted dry for a minute, they are ground into a powder stirred into soups and vegetables, or scattered whole over a dish; they are eaten with it.

Molecules

Plant omega-3 (ALA)In small amounts, not counted Rosmarinic acid

Did you know?

In Japan, an oil was pressed from its seeds, egoma, which waterproofed the washi paper of umbrellas and lanterns.