Perilla / Bhang Jeera

Short Description

• Traditional herb of the mid-Himalayas
• Cultivated under natural conditions in Saryu valley
• Rich source of Omega-3 and Omega-6 fatty acids
• Used for flavouring cuisines and making chutneys

Detailed Description

Perilla, locally known as Bhang jeera (Perilla frutescens), is a traditional herb cultivated in the mid- Himalayas. Perilla are tiny, greyish aromatic seeds, which are used for creating myriad culinary delights ranging from spicing up cuisines to making delicious pastes (chutney) to be eaten as food accompaniment for taste. The oil from Perilla seeds can be used for making pickles.

Perilla is considered a rich source of Omega-3 and Omega-6 fatty acids with anti-oxidant and anti-inflammatory properties.

Our Perilla seeds have been sourced from hill villages near Kapkot and Bageshwar, located in Sarju (also known as Saryu) valley of Bageshwar district of Uttarakhand. The river rises at a place known as Sarmul (or Sarmool), positioned on the southern slope of the famous peak Nanda Kot. The waters of Sarju abounding in minerals grace Perilla growing villages of our Project.

Grown under natural conditions by members of our women Self-Help Groups (SHGs) the Perilla seeds are extracted manually and sundried before packaging.