I perilla seeds they are obtained from the Perilla frutescens plant of the Laminaceae family. Useful against the cholesterol thanks to the high presence of omega 3 and omega 6, they are also widely used against allergies and asthma. Let's find out better.
> The main nutrients of perilla seeds
> The properties
> Perilla seeds in the kitchen
Main nutrients of perilla seeds
La knob (Perilla frutescens) is a plant from the laminaceae family and is also known as egoma o shiso.
È grown mainly in the East (especially in China, Japan and Korea) and that's a lot similar to basil, which belongs to the same family, which is why it is also called Japanese basil.
The uses of the perilla are different: it is an aromatic, medicinal and ornamental plant.
By perilla seeds a oil rich in polyunsaturated fatty acids, precious for well-being, such as acids omega 3 and omega 6. They are also present in the seeds flavonoids (powerful natural antioxidants), vitamin A and Vitamin E and important minerals such as football and iron.
The presence of omega 3 and omega 6 makes perilla an excellent ally against cholesterol and cardiovascular disorders and also helps to maintain the beautiful and young skin.
The most valuable property of this plant is its action against allergies which asthma, rhinitis e atopic dermatitis, thanks to the particular flavonoids contained in the seeds. Perilla seeds are in fact the basis of many anti-allergic treatments and in addition to being an excellent remedy they are free from side effects, unlike other antihistamines which cause drowsiness and fatigue.
According to herbal tradition, the perilla boasts aromatic properties, digestive, tonic e antibacterial. These are probably also the causes of its fortune in the East, where perilla leaves often accompany raw fish, dangerous for poisoning, especially if not very fresh.
You can learn more about all the causes and natural remedies for allergies
Perilla seeds in the kitchen
In cooking the leaves of the perilla are used as seasoning or decoration, a bit like basil, its close relative, but it is in Japan that this plant is more widespread: known as shiso, the perilla accompanies many dishes and above all sushi and sashimi.
It is used, in its red variant, for flavoring and coloring some dishes such as umeboshi (condiment based on fruits similar to apricots but erroneously associated with plums), steamed rice and many marinated dishes. The success of the perilla in Japan is so great that it was recently produced for the Japanese market pepsi cola with shiso.
La pericartine, a derivative of the plant, is used as a sweetener.
Perilla seeds, on the other hand, have different uses: one is extracted oil for food use (widespread in Southeast Asia and Korea) or they come ground and added to soups (in Korea) or sauces (in India).
A curiosity: among all the seeds that are used as fodder for birds, perilla seeds are i preferred by canaries, so much so that you have to give them a few at a time to avoid them ingesting too many!
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