Experience the purity of Uttarakhand's Himalayan villages with Namakwali Perilla Seeds. Cultivated in a pristine environment these seeds boast rich antioxidants Omega-3 and Omega-6 fatty acids. Unlock their full potential by dry roasting and elevate your culinary creations with a touch of health. Create wholesome chutneys and savor the goodness of nature in every bite. How to use Perilla Seeds: Cooking Oil: Perilla seeds can be crushed or pressed to extract oil. Perilla oil is often used in Korean cuisine for seasoning and cooking. It has a unique nutty flavor and is rich in omega-3 fatty acids. Seasoning: Toasted and ground perilla seeds can be used as a seasoning. The seeds have a nutty flavor that adds depth to dishes. You can sprinkle them on salads rice or grilled meats. Perilla Powder: Toast the seeds and grind them into a powder. This powder can be used as a seasoning in various dishes. It's a common ingredient in Korean cuisine and is often used in kimchi and other pickled vegetables. Tea: Perilla seeds can be used to make a nutritious tea. Simply roast the seeds crush them and steep in hot water. The resulting tea has a unique flavor and is believed to have health benefits. Pickling: Perilla leaves and seeds are often used in pickling. The seeds can be added to the pickling brine to impart their flavor to vegetables. Garnish: Toasted perilla seeds make a tasty garnish. Sprinkle them over soups stews or noodle dishes just before serving to add a crunchy texture and nutty flavor. Snacking: Roasted perilla seeds can be enjoyed as a snack on their own. Simply toast the seeds in a dry pan until they become fragrant and slightly browned.
