Perilla oil

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.