Perilla oil is pressed from the toasted seeds of the perilla plant.
Perilla oil also is high in alpha-linolenic acid (ALA), roughly 27% by weight. ALA is a form of omega-3 fat that cannot be created in our bodies. This essential nutrient must come from our diet.
The typical North American diet is deficient in omega-3 fatty acids and excessive in omega-6 fatty acids. Omega-3 is important for brain functioning, and is hard to come by from plant sources. Too much omega-6 can raise your blood pressure and could lead to blood clots that could cause heart attacks and strokes.
Perilla oil’s omega-6:omega-3 ratio is 1:6, the highest of any oil.
It has a slightly minty, distinctly nutty, anise-flavored taste.
It can be used for stir-frying, sautéing, salad dressings, sauces, pestos and low-heat cooking.