Nourishing perilla oil
This nutritious oil made from the seeds of the exotic perilla plant has a
fresh, unmistakable taste that makes it excellent in vegetable salads, vegan
spreads and cold pasta dishes. In addition, its unique composition, especially
its content of essential omega-3 and 6 fatty acids, makes it
a valid alternative to linseed oil. It is therefore also recommended to use it
directly „by the spoonful“.
History
Useful Shiso
Perilla bush, or Shiso, is a very useful shrub native to China, where its
seeds and leaves have been used for medicinal purposes for
millennia. [1]
Processing process
Cold pressed
Perilla oil is extracted from the seeds of the exotic Asian shrub Perilla
frutescens (Perilla frutescens), by the most gentle method,
cold pressing. The maximum content of vitamins, phytonutrients and
nutrients is preserved in this way.
Ingredients
Exotic alternative to linseed oil
The exclusivity of perilla oil is mainly due to its high content of
omega-3 fatty acid α-linolenic acid, which is present in
up to 60%, and omega-6 fatty acid linoleic acid, which is
present in 15%. Perilla oil is therefore legally an exotic alternative
to linseed oil [2, 3].
Uses
In pasta dishes, salads, spreads
Perilla oil is typical for its fresh, unmistakable taste of
herbs. It is used exclusively in cold food preparation, because its
beneficial substances are sensitive to high temperatures. It is excellent in
vegetable salads, vegan spreads and cold pasta dishes.
It is also recommended to use it directly „by the
spoonful“.
Country of origin
China
Sources
[1] Yua, H.; Qiua, J.; Maa, L.; et al. Phytochemical and
phytopharmacological review of Perilla frutescens L. (Labiatae), a traditional
edible-medicinal herb in China. Food and Chemical Toxicology
2017, 108, 375–391.
[2] Health effects of omega-3,6,9 fatty acids: Perilla frutescens is a good
example of plant oils. Orient Pharm Exp Med 2011,
(11), 51–59.
[3] Longvah, T.; Deosthale, Y.; et al. Nutritional and short term
toxicological evaluation of Perilla seed oil. Food Chem.
2000, 70 (1), 13–16.