East Asia

Perilla Seed

Perilla frutescens, seed.

Seed.

Part Used

Whole or ground seed, or pressed into perilla oil.

Form

Local / Regional Names

Su zi (Mandarin); deulkkae in Korean, where the seed and its oil are especially significant.

Countries / Cuisines

China, Korea (particularly prominent).

Flavor & Aroma

Nutty, slightly earthy, mildly sesame-adjacent but with its own distinct character.

Culinary Uses

Ground into soup thickeners and sauces, or pressed for cooking oil.

Classic Dishes

Korean deulkkae-garu-thickened soups and stews.

Pairings

Sesame, garlic, soup broths.

Timing

Add ground seed toward the end of cooking to thicken and flavor a soup.

Storage

Whole seed keeps well over a year sealed and dark; oil keeps several months once opened, refrigerated.

Substitutions

Sesame seed or sesame oil, though the flavor is a distinct substitution rather than a true match.

Cultural / History Notes

Particularly significant in Korean cuisine both as a whole/ground seed and as a distinct cooking oil (deulgireum), a dual role worth noting alongside the leaf.

Blend Cross-References

Not a standard dry spice blend component.