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Monrup Gogoi
Meghalaya Perilla Seeds - Natural - 100 GM
Staples
Perilla is known as Bhanjeera in Hindi, a herb that belongs to the mint family, Lamiaceae. These seeds are aromatic and they have a delicious nutty flavour. They are used as a spice and makes delicious chutneys and salads. The locals of Meghalaya roast and ground perilla seeds, and mix them with vegetables such as radish, boiled bitter gourd, cabbage to make healthy nutritious salads. This is also used extensively in Korean cuisine.
In India, perilla is called silam. Perilla seeds are roasted and ground with salt, chilis, and tomatoes to make a savoury side dish or chutney. In Kumaon, the seeds of Bhangira (cultivated Perilla) are eaten raw, the seed oil is used for cooking purposes, and the oil cake is consumed raw or fed to cattle.
The roasted seeds are also ground to prepare a spicy chutney. The seeds and leaves of Perilla are also used for flavoring curries in north east India. Manipuri cuisine uses the ground roasted seed in a salad locally known as 'singju'. Known as nei lieh by the Khasis its seeds are used in salads and meat dishes. The Assamese, Bodos and Nagas are also well aware of its uses. The locals of Meghalaya roast and ground perilla seeds, and mix them with vegetables such as radish, boiled bitter gourd, cabbage to make healthy nutritious salads.
Here is a Manipuri dish you can make with it - https://www.youtube.com/watch?v=02eBBc2SvBM
And here is a less than a minute video showing to make radish salad Meghalaya style using Perilla seeds - https://www.youtube.com/watch?v=yZy1XTpSeN0
Benefits:
Lowers cholesterol- The seeds help in lowering LDL (bad cholesterol) and it increases HDL (good cholesterol) which may further help in preventing heart diseases such as heart attacks, strokes, and other rare diseases.
Lowers the risk of heart diseases- Excellent quantity of healthy fats in Perilla seeds makes it highly beneficial for preventing various heart-related problems. The seeds help in maintaining healthy blood vessels by making them strong enough to overcome the accumulation of plaque. The antioxidant property in it also helps in preventing oxidation of cholesterol that is present in the food.
Has anti-depressant properties and good for the brain- The powerful antioxidant activity of the seeds and the healthy oils in it has a major effect on the organic chemical (dopamine) which is present at the centre of our brain helping us feel happier. It also helps in optimizing the brain function and helps with memory.
Boost the immunity- The phytochemical compounds that are present in this seed helps to trigger the activity of a group of signalling proteins (interferons) which may help in promoting the effectiveness of the immune system and helps keep various diseases away.
Helpful in respiratory disorders- The chemical constituents such as quercetin, luteolin, alpha-linoleic and rosmarinic acid present in the seeds are great for helping deal with respiratory tract disorders and helps a person breathe easily.
Perilla Seeds can last for twelve months if it is properly stored. The powder does not get spoilt, but it will start to lose its potency with time and will not flavour or show its benefits as intended.
About Monrup Gogoi
Monrup works with natural farmers in Bihar, Orissa and Meghalaya. These seeds are sourced from Manipur.
In India, perilla is called silam. Perilla seeds are roasted and ground with salt, chilis, and tomatoes to make a savoury side dish or chutney. In Kumaon, the seeds of Bhangira (cultivated Perilla) are eaten raw, the seed oil is used for cooking purposes, and the oil cake is consumed raw or fed to cattle.
The roasted seeds are also ground to prepare a spicy chutney. The seeds and leaves of Perilla are also used for flavoring curries in north east India. Manipuri cuisine uses the ground roasted seed in a salad locally known as 'singju'. Known as nei lieh by the Khasis its seeds are used in salads and meat dishes. The Assamese, Bodos and Nagas are also well aware of its uses. The locals of Meghalaya roast and ground perilla seeds, and mix them with vegetables such as radish, boiled bitter gourd, cabbage to make healthy nutritious salads.
Here is a Manipuri dish you can make with it - https://www.youtube.com/watch?v=02eBBc2SvBM
And here is a less than a minute video showing to make radish salad Meghalaya style using Perilla seeds - https://www.youtube.com/watch?v=yZy1XTpSeN0
Benefits:
Lowers cholesterol- The seeds help in lowering LDL (bad cholesterol) and it increases HDL (good cholesterol) which may further help in preventing heart diseases such as heart attacks, strokes, and other rare diseases.
Lowers the risk of heart diseases- Excellent quantity of healthy fats in Perilla seeds makes it highly beneficial for preventing various heart-related problems. The seeds help in maintaining healthy blood vessels by making them strong enough to overcome the accumulation of plaque. The antioxidant property in it also helps in preventing oxidation of cholesterol that is present in the food.
Has anti-depressant properties and good for the brain- The powerful antioxidant activity of the seeds and the healthy oils in it has a major effect on the organic chemical (dopamine) which is present at the centre of our brain helping us feel happier. It also helps in optimizing the brain function and helps with memory.
Boost the immunity- The phytochemical compounds that are present in this seed helps to trigger the activity of a group of signalling proteins (interferons) which may help in promoting the effectiveness of the immune system and helps keep various diseases away.
Helpful in respiratory disorders- The chemical constituents such as quercetin, luteolin, alpha-linoleic and rosmarinic acid present in the seeds are great for helping deal with respiratory tract disorders and helps a person breathe easily.
Perilla Seeds can last for twelve months if it is properly stored. The powder does not get spoilt, but it will start to lose its potency with time and will not flavour or show its benefits as intended.
About Monrup Gogoi
Monrup works with natural farmers in Bihar, Orissa and Meghalaya. These seeds are sourced from Manipur.
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