perilla - They also are added to soups, tempura or dried and sprinkled over rice dishes.
THAI HERBAL > EATING > SPICY > DELICIOUS > THAI CUISINE > THAI FOOD > ASIAN FOOD
Item number: 23022019-10-09
Perilla has a distinct wild and sweet smell and taste.
Use the flower buds by collecting the seeds at the end of the season to sprinkle on salad and rice. Its leaves taste something like wild basil, and its seeds, when ground and added to soups, relay the same smell and taste and bring out unexpectedly savory and unique flavors.
Delivery time 1 - 2 weeks.
Only valid for deliveries to Europe and USA.
For deliveries to other countries, the time may vary.
Perilla is either red or green, the red perilla having an anise flavor and slightly less spicy than the green variety, which tastes more like cinnamon. Perilla seeds form an essential part of the famous seven spices of Japan, which originated more than 300 years ago in Kyoto.
They also are added to soups, tempura or dried and sprinkled over rice dishes.
The perilla is a staple food in many Asian cultures. It's also known as shisho and the seed contains a higher concentration of fatty acids—as much as 40-45 percent oil. Perilla is higher in ALA content (alpha-Linolenic acid)—containing as much as 60 percent of the healthy fat.
PERILLA (PERILLA FRUTESCENS)
Perilla (syn. Perilla nankinensis is a perennial plant in the mint family, Lamiaceae. This species encompasses two distinct varieties of a traditional crop from East Asia:
There are two variants of Perilla frutescens grown in Japan: The var. crispa, called, has attractive, crispate foliage and is grown for the aromatic leaves, which may be green or red (aka-jiso). The leaves are always used fresh, but can be frozen.
The other variant is var. frutescens known as egoma. It is valued for the oil extracted from the seeds, which is used for Shintoist ceremonies, but also as an expensive food supplement. Occasionally, the dry seeds find use as a spice.Perilla seeds contain a drying oil (40%) with high content of multiply unsaturated fatty acids (60% α-linolenic acid, 15% both linoleic and oleic acid); their medicinal value is sometimes matter of great exaggeration.
Lastly, perilla contains the pseudotannins and antioxidants typical for the mint family; see hyssop for details. The reddish–purple colour of some cultivars is caused by an anthocyanin pigment called perillanin chloride.
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