Which botanical species does this perilla leaf oil come from, and where is it grown?
This oil is steam-distilled or supercritical CO2-extracted from the fresh leaves and aerial parts of Dao-di Zi Su — Perilla frutescens (L.) Britt. var. purpurascens (Hayata) H. W. Li (purple-red perilla / 赤苏 / 紫叶紫苏), a classic Chinese "food-as-medicine" herb with over 2000 years of documented medicinal use.
Species & Origin
| Item | Detail |
|---|---|
| Botanical name | Perilla frutescens (L.) Britt. var. purpurascens (Hayata) H. W. Li (purple perilla / Zi Su Ye / shiso) |
| Family | Lamiaceae (mint family) |
| Part used | Fresh leaves and aerial parts (purple-red perilla leaves) |
| Product code | TPS-HO-011 |
| Chemotype | PA type (perillaldehyde-dominant), the highest-value chemotype |
| Key producing regions | Heilongjiang Suihua, Inner Mongolia Chifeng, Gansu Dingxi (China); also Japan and Korea |
- Recorded in Ming Yi Bie Lu (《名医别录》) as a middle-grade medicinal herb: premier for releasing exterior cold and moving qi to harmonize the stomach
- The ubiquitous "sesame leaf" (苏子叶) table ingredient in Korean and Japanese cuisine — for wraps, kimchi, and pickled plums
- Signature aroma comes from perillaldehyde, a compound 2000x sweeter than sucrose; PA-type perilla is the economically most valuable chemotype
- Fresh purple leaves are preferred for distillation — they yield the highest perillaldehyde content and the characteristic green-minty profile
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This article was published on 2026-09-07, and last updated on 2026-09-07. The article will be continuously updated.
