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	<title>Perilla - Revision history</title>
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	<updated>2026-04-20T23:45:45Z</updated>
	<subtitle>Revision history for this page on [[Cookipedia]]</subtitle>
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		<id>https://www.cookipedia.co.uk/wiki/index.php?title=Perilla&amp;diff=232849&amp;oldid=prev</id>
		<title>Chef at 14:27, 21 July 2014</title>
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		<updated>2014-07-21T14:27:37Z</updated>

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&lt;p&gt;&lt;b&gt;New page&lt;/b&gt;&lt;/p&gt;&lt;div&gt;&amp;lt;!-- seo --&amp;gt;&lt;br /&gt;
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|title=Perilla: Cooking Wiki&lt;br /&gt;
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|keywords=#perilla #mint #herbs #tomatoes #minerals #vitamin #stingingnettle #chili #sterilise #fennel &lt;br /&gt;
|hashtagrev=12032020&lt;br /&gt;
|description=Perilla is a genus of annual herb that is a member of the mint family, Lamiaceae. In mild climates the plant reseeds itself&lt;br /&gt;
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[[Image:Perilla leaves.jpg|300px|thumb|right|Perilla leaves]]&lt;br /&gt;
&amp;#039;&amp;#039;&amp;#039;Perilla&amp;#039;&amp;#039;&amp;#039; is a genus of annual herb that is a member of the [[mint]] family, Lamiaceae. In mild climates the plant reseeds itself. The most common species is Perilla frutescens var. japonica or shiso which is mainly grown in India and East Asia. There are both green-leafed and purple-leafed varieties which are generally recognised as separate species by botanists. The leaves resemble [[stinging nettle]] leaves, being slightly rounder in shape. It is also widely known as the &amp;#039;&amp;#039;&amp;#039;Beefsteak plant&amp;#039;&amp;#039;&amp;#039;. &lt;br /&gt;
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In North America, it is increasingly commonly called by its Japanese name, &amp;#039;&amp;#039;&amp;#039;shiso&amp;#039;&amp;#039;&amp;#039; or &amp;#039;&amp;#039;&amp;#039;red shiso&amp;#039;&amp;#039;&amp;#039;, in addition to being generally referred to as perilla. Its essential oils provide for a strong taste whose intensity might be compared to that of [[mint]] or [[fennel]]. It is considered rich in [[minerals]] and [[vitamin]]s, has anti-inflammatory properties and is thought to help preserve and [[sterilise]] other foods. In Nepal and parts of India, it is called &amp;#039;&amp;#039;&amp;#039;silam&amp;#039;&amp;#039;&amp;#039;. Its seeds are ground with [[chili]] and [[tomatoes]] to make a savoury dip/side dish.&lt;br /&gt;
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It is sometimes known as purple mint, Japanese basil, or wild coleus (although it is not a mint, basil or coleus).&lt;br /&gt;
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{{CategoryLineIngredients}}&lt;br /&gt;
[[Category:Ingredients]]&lt;br /&gt;
[[Category:Herbs]]&lt;br /&gt;
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&amp;lt;!-- footer hashtags --&amp;gt;&amp;lt;code &amp;#039;hashtagrev:12032020&amp;#039;&amp;gt;[[Special:Search/perilla|#perilla]] [[Special:Search/mint|#mint]] [[Special:Search/herbs|#herbs]] [[Special:Search/tomatoes|#tomatoes]] [[Special:Search/minerals|#minerals]] [[Special:Search/vitamin|#vitamin]] [[Special:Search/stingingnettle|#stingingnettle]] [[Special:Search/chili|#chili]] [[Special:Search/sterilise|#sterilise]] [[Special:Search/fennel|#fennel]] &lt;br /&gt;
&amp;lt;/code&amp;gt;&amp;lt;!-- /footer hashtags --&amp;gt;&lt;/div&gt;</summary>
		<author><name>Chef</name></author>
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