Sometimes mistakenly labeled as ‘sesame’, perilla is in fact not related to the sesame plant at all. It is rather part of the mint family and is cousin to the Japanese shiso plant.
Perilla has always been common in its native Korea and, partly because of its abundance, has not received the same attention as other herbs. In fact, farmers used to plant perilla on the edges of their fields, as the plant’s aroma deterred wild animals. Perilla has recently experienced a resurgence due to its nutritional benefits: it has omega-3 levels similar to flax and chia seeds.
These toasted seeds are pretty addictive on their own. We also love adding them into salads or as a topping on rice or seafood dishes. One of our favorite restaurants in New York recently began serving perilla seed-crusted tuna. Learn more here.
Thankfully, our partner Queens Bucket sets aside batch of seeds prior to pressing their oils. Like those used in the oils, these seeds have been carefully roasted by infrared ray, so that they are fully and evenly cooked, inside and out, without being burnt (as can happen with traditional high heat). The result is a deliciously nutty seed, without any bitterness, that is tasty as-is. And good thing, too, because sesame seeds are packed with vitamins and minerals thought to lower blood pressure, aid in cancer prevention, and improve bone health.
We use the seeds liberally in practically everything we make: sprinkled on salads, ground and used as a topping on ramen, mixed with vegetable dishes, and even added into our favorite chawanmushi recipe. Learn more here.
In addition to the nutritional benefits of white sesame seeds, black sesame seeds are thought to be especially beneficial to hair health. Indeed, many Korean women swear by black sesame seeds to keep gray hair at bay.
Like those used in the oils, these seeds have been carefully roasted by infrared ray, so that they are fully and evenly cooked, inside and out, without being burnt (as can happen with traditional high heat). The result is a deliciously nutty seed, without any bitterness, that is tasty as-is.
Although black sesame seeds have an even stronger nutty flavor than the white variety, they are a good substitute for whole sesame seeds in virtually any recipe. We love grinding these up and eating them with tofu, braised spinach and sesame oil; we also hear they make an excellent addition to dessert. Learn more here.
