Perilla is a herb of the mint family, Lamiaceae. Though known to several cultures by different names, the disparate varieties are now classified under the single species Perilla frutescens. The plant overall resembles the stinging nettle, though the leaves are somewhat rounder.



Korean cuisine uses green leaves of the oilseed variety, which have a flavor different from shiso. It also uses the perilla seeds, known as “wild sesame”, a source of perilla oil rich in ALA omega-3 fatty acids.

The flowers, fruits, and seeds of shiso are used as a condiment or spice in Japan.



Research has found that perilla is effective at fighting harmful organisms, especially in the mouth. Japan’s Asahi University School of Dentistry tested the action of perilla seed and found that it contains a compound, Luteolin, which may help reduce cavities and lessen the occurrence of some dental problems.
Like many botanicals, perilla is a great source of antioxidants. Also known as nature’s answer to aging, antioxidants help lessen the systemic damage caused by free radicals. Japanese research suggests that perilla’s antioxidant action supports healthy circulation and has a positive effect on cholesterol.

Perilla contains rosmarinic acid, which is known to resist redness and swelling. If you have allergies, you’ve liked experienced allergic rhinitis, an irritation of the airways. Perilla leaf extract has been reported to promote a healthy response when such irritations flare up


Please consult your pharmacist.


None are recorded.

Other names

Zi Su Ye, 紫苏叶, 紫苏, 苏叶, Su Ye, Zi Su, Perilla Leaf, 紫蘇葉, 蘇葉, 紫蘇


Source: Wikipedia,








































































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