Perilla is a genus consisting of one major Asiatic crop species Perilla frutescens and a few wild species in nature belonging to the mint family, Lamiaceae. The genus encompasses several distinct varieties of Asian herb, seed, and vegetable crop, including P. frutescens (deulkkae) and P. frutescens var. crispa (shiso).The genus name Perilla is also a frequently employed common name ("perilla"), applicable to all varieties.Perilla varieties are cross-fertile and intra-specific hybridization occurs naturally. Some varieties are considered invasive.
Perilla is an herb. The leaf, stem, and seed are used to make medicine. Perilla is used for canker sores, airway illnesses, stomach issues, and other conditions. But there is no good scientific evidence to support any use. In foods, perilla is used as a flavoring, in tea, and to prevent fish and crab poisoning.
Perilla is an annual plant in the Lamiaceae family. Although it looks a lot like green shiso, its leaves are firmer and generally rounder.
Perilla originated in Southeast Asia and has been grown in various Asian regions since antiquity. In South Korea, perilla leaves are typically eaten with grilled meat or used as an ingredient of kimchi. In Japan, however, it is mainly perilla seeds that are eaten. In the Tohoku region and other areas, local cuisine that uses perilla miso, which is a mix of ground up perilla seeds, miso, and other ingredients, has long been a staple.
Perilla oil suppresses the production of chemical mediator in the allergy and inflammatory responses. These essential fatty acids have been associated with benefits in a wide range of inflammatory conditions, heart diseases, colitis/Crohn's disease, asthma, allergies, antimicrobial, anticancer etc.
1. Anti-inflammatory properties
Perilla has been traditionally used to reduce signs of wound inflammation and indigestion. The reason for this is because of an active chemical luteolin, which acts against and reduces the signs and symptoms of inflammation by encouraging a chemical called corticosterone, a neurotransmitter which our body secretes when under stress.
2. High in Omega 3 & 6 fatty acids
For those who are leading vegetarian or vegan lifestyles, perilla is a fantastic source of Omega fatty acids. When comparing perilla oil with other plant oils, it’s found to contain a higher proportion of healthy polyunsaturated, unsaturated fats. Omega fatty acids are needed for the support of your overall healthy development and growth while also supporting your brain function.
3. Improves wellbeing
Perilla contains Rosmarinic and Caffeic Acid, which have been identified as having antidepressant qualities, therefore helping relieve you of stress and anxiety issues. The herb is also used in aromatherapy to help people relax and let go of any tension they tend to harbour and feel.
4. Helps reduce stomach discomfort
The leaves of perilla contain flavonoids, which help relieve the signs of stomach discomfort. This includes bloating, nausea and the passage of gas. The oil can also help reduce inflammation in the stomach thus improving digestion whilst reducing the effects of indigestion.
5. Good for your skin
This herb’s oil is good for treating ageing skin and maintaining your skin barrier hydration, decreasing the chances of water loss. The oil also contains anti-inflammatory properties, which is good for treating particularly problematic skin.
Perilla vs Shiso
When used as nouns, perilla means an east asian herb with flavorful leaves used in cooking and as a garnish, . also grown for the seeds, which contain an edible and industrially-useful oil, whereas shiso means any of several varieties of the herb , related to basil and mint, used in japanese cooking.
Perilla as a noun:
An East Asian herb with flavorful leaves used in cooking and as a garnish, . Also grown for the seeds, which contain an edible and industrially-useful oil.
Shiso as a noun:
Any of several varieties of the herb , related to basil and mint, used in Japanese cooking; perilla.
Perilla is actually the term for a number of different species of plants in the mint family. The Japanese use shiso, which is smaller and mintier than the broad, rounded perilla leaves favored by the Koreans. The flavor of perilla, grassy with notes of anise or licorice, is pleasing like any other herb.
Furthermore, what is the taste of perilla leaves? Perilla plant and seeds look quite different from sesame. Their seeds form inside each flower pod after they turn brown like below. The taste is also quite different too, perilla leaves and seeds belong to the mint family and have a minty licorice kind of a taste to them in addition to the nutty flavor.
Additionally, what is the difference between perilla and sesame?
The plant has leaves and seed pods. So strictly speaking, sesame leaves are not 'sesame' but perilla leaves – kkaen-nip ??. Perilla is a herb belonging to the MINT family and the plant is easy to recognise by its large green leaves. Japanese shiso leaves are also a kind of perilla and look similar to Korean leaves.
What is a substitute for shiso leaves?
Shiso is in the mint family. Stick to that area and you'll be fine, even though nothing will be exactly right. Peppermint leaves, lemon basil or Thai basil will all give a nice look and a pleasant flavor, even if it won't be quite the same.