Herb
Perilla frutescens
B tier
Perilla frutescens is the species behind shiso and Korean perilla—aromatic Lamiaceae with frilled or flat leaves in green or purple, tasting of mint, basil, anise, and cumin depending on chemotype. Seeds oil and spice uses also exist in East Asia. The binomial covers culinary leaf types from Japanese ao-jiso to Korean kkaennip. Choose named colour forms when flavour and plating colour matter.
Track this ingredient
Unit
Characteristics
Preparations
PickleRaw LeafSeed OilTempuraWrap
Traits
AromaticComplex AromaEast AsianGreen Or PurpleSpecies LevelSpecies UmbrellaVersatile Leaf
History
CN
East Asian agriculture cultivated Perilla for oil, spice, and leaf.
Botanical science named Perilla frutescens within the mint family.
JP
Japanese cuisine refined shiso leaf use in sashimi, umeboshi, and tempura.
Global sushi and Korean food spread P. frutescens leaf demand worldwide.