Perilla / Shiso

Perilla is chemically one of the most variable plants in aromatic use. Distinct chemotypes are led by perillaldehyde, by perilla ketone, by elsholtzia ketone or by phenylpropanoids. The pressed seed oil sold as a cooking oil is a fixed oil and unrelated to this distillate.

01 · Origin

An annual of the mint family, Lamiaceae, native to East Asia and grown as the herb shiso in Japanese cookery. This oil is distilled from the leaves, grown conventionally in China.

02 · Chemistry

Perillaldehyde leads. It is a monoterpene aldehyde and carries much of the scent of fresh shiso leaf. Limonene supplies a citrus brightness, and beta-caryophyllene a woody underpinning. Aldehyde-led oils are handled at low dilution.

03 · In Practice

Green, spicy and herbal, with a warm, almost cinnamic depth and a citrus edge. A top-to-middle note of unusual character. Natural perfumery, diffusion and olfactory study of East Asian culinary aromatics. Blends with yuzu, lime, ginger, basil, mint, coriander seed and hinoki.

General information: For external use only. Dilute before applying to skin. Keep away from heat and sunlight. Keep out of reach of children. Avoid contact with eyes and mucous membranes.