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 saver the goodness of nature in every bite.

1. 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 flavour and is rich in omega-3 fatty acids.

2. Seasoning: Toasted and ground perilla seeds can be used as a seasoning. The seeds have a nutty flavour that adds depth to dishes. You can sprinkle them on salads, rice, or grilled meats.

3. 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.

4. 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 flavour and is believed to have health benefits.

5. Pickling: Perilla leaves and seeds are often used in pickling. The seeds can be added to the pickling brine to impart their flavour to vegetables.

6. 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 flavour.

7. 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.