Nuts & seeds · Seeds
Perilla seeds
Small brown seeds of the perilla plant ('wild sesame'), toasted and ground in Korean and Northeast Indian cooking.
Also called: thoiding, bhangjeera, silam, deulkkae, wild sesame
Photo: ally j, via Wikimedia Commons (CC0-1.0)
What it is
Perilla seeds are small, round, brown or grey seeds of the perilla plant, a mint-family relative of shiso. They are larger and rounder than sesame and have a nutty, slightly minty, earthy aroma. Korea grinds them (deulkkae garu) and presses perilla oil; in Manipur and Northeast India (thoiding, bhangjeera) they are roasted and ground into chutneys and curries.
Perilla frutescens
How it’s used
- Ground into Korean soups and stews such as deulkkae tang
- Toasted and ground into Northeast Indian chutneys
- Added to braised greens and namul
- Pressed for perilla oil
Characteristics
Storage
Refrigerated. High in oil: keep whole seeds airtight in a cool place and ground seeds in the fridge or freezer.
Diet, allergens and safety
No major allergens in typical versions.
- Vegetarian
- Vegan
- Dairy-free
- Egg-free
- Gluten-free
- Nut-free
- Soy-free
- Caffeine-free
Substitutes
Optional — what works if you don’t have it, and how it changes the dish.
- Sesame seeds — Toast and grind; nuttier and lacks the minty note. Sesame is an allergen.
Related ingredients
Recipes with perilla seeds
Singju
Indian · 28 min · 67 kcal
More seeds
Seeds
Seeds
Edible seeds such as sesame, sunflower, pumpkin, chia and flax; for toppings, pastes, baking and binding.
142 recipes
Seeds
Sesame seeds
Tiny, flat, oily seeds, white or black; toasted for bread toppings, Asian dishes, tahini and sweets.
112 recipes
Seeds
Chia seeds
Tiny black-and-white seeds that swell into a gel in liquid; for puddings, smoothies and as an egg substitute.
10 recipes
Seeds
Flaxseed
Small, glossy brown or golden seeds (linseed), usually ground; used in baking, porridge and as an egg replacer.
4 recipes
Seeds
Sunflower seeds
Mild, grey-green kernels from sunflower heads; eaten roasted and added to breads, salads and granola.
7 recipes
Seeds
Pumpkin seeds
Flat green kernels (pepitas) from pumpkins and squash; toasted for snacks, salads, moles and breads.
10 recipes
Seeds
Egusi (ground melon seeds)
Ground, protein-rich melon seeds (egusi) that thicken and enrich West African soups and stews.
2 recipes
Seeds
Hemp seeds
Small, grey-green hemp seeds; roasted and ground for Kumaoni bhang ki chutney and other Himalayan dishes.
1 recipe