Perilla seeds, the dried mature fruit of Perilla frutescens, family Labiatae.

I. Basic Concept

Perilla seed, is the dried mature fruit of Perilla frutescens, family Labiatae. It is mostly cultivated. Mainly produced in Hubei, Jiangsu, Hunan, Zhejiang, Anhui, Henan and other places. The original plant is born in wetlands, roadsides, village fields, wasteland, or cultivated. Prefers warm and humid climate, with loose, fertile, sunny place is most suitable for growth. Pungent flavor, warm nature. Attributed to the lung meridian. Effects: Reducing qi and eliminating phlegm, relieving cough and asthma, and moistening the intestines. Clinical names include perilla seed, fried perilla seed, honey-baked perilla seed, perilla seed cream.

II. BASIC INFORMATION

English Name FRUCTUS PERILLAE

Alias SUZUZI, BLACK SUZUZI

Origin The product is the dried ripe fruits of the perilla of the plant Perilla frutescens (L.) Britt. in the family Labiatae. The fruits are harvested in the fall when ripe, removed impurities, and dried in the sun.

Concoction method

1, Perilla frutescens: take the original herbs, remove impurities, wash and dry.

2, fried perilla seeds: take the net perilla seeds, placed in a preheated frying container, heated with a gentle fire, fried until there is a popping sound, the surface color deepens, the cross-section of the light yellow, and there is an aroma escaping, take out and cool.

3, honey perilla: take the honey, add the right amount of boiling water to dilute, pour into the net perilla seeds mixed, a little stuffy, heated over moderate heat, fried to dark brown, not sticky hands, remove and cool. Every 100kg perilla seeds, with 10kg of honey.

4, Suzi cream: go to the net perilla seeds, crushed as mud, heating, wrapped in cloth or blotting paper, squeezing to remove the oil, and so on repeatedly, to the extent that the drug is no longer sticking to the cake, research fine.

Product properties

1, perilla seeds: ovoid or orbicular. The appearance of gray-brown or gray-brown, with reticulate texture. Slightly pungent flavor.

2, fried perilla seeds: appearance of yellow-brown, crisp texture, with aroma.

3, honey perilla seeds: dark brown appearance, slightly viscous, with honey aroma, taste slightly sweet. Perilla seed plant morphology-Perilla

4, Suzi cream: grayish-white coarse powder, gas slightly fragrant.

III. Brief introduction

Perilla, also known as eba, chisu, white suzuki, fragrant suzuki, etc., scientific name Perillafrutescen perilla s L., for the Labiatae annual herb. With a special aroma, native to China, now mainly distributed in India, Myanmar, China, Japan, Korea, South Korea, Indonesia and Russia and other countries. There are wild and cultivated species in North China, Central China, South China, Southwest China and Taiwan Province.

Perilla has been cultivated in China for nearly 2,000 years, and is mainly used for medicinal purposes, oil, spices, and food, etc. Its leaves (soursop), peduncles (soursop stalks), and fruits (soursop seeds) can be used as medicine, and the young leaves can be eaten raw and made into soup, and the stems and leaves can be drowned and impregnated.