AdviahSuperfoods
Perilla Seeds
Known in Meghalaya as nei lieh — one of the densest plant sources of omega-3.
Why this object
- Native to Meghalaya — known locally as nei lieh.
- Omega-3 dense — among the highest plant sources of alpha-linolenic acid (ALA).
- Nutty, faintly minty — stirs into salads, chutneys, the morning yoghurt.
- Whole seeds — toast briefly to release the oils.
- FSSAI-certified — 21223007001762. No additives.
- Origin
- Meghalaya
- Nutrient
- Omega-3
- Profile
- Nutty
More about this object
Why it matters
Known in Meghalaya as nei lieh, perilla is a mint-family seed that grows wild and on small plots through the hills. It is among the densest plant sources of alpha-linolenic acid — the omega-3 fatty acid that salmon is famous for — at roughly 60% of its oil content. Nutty, faintly minty, slightly bitter raw; transformed when toasted.
The process
Hand-harvested in late autumn when the seed heads dry on the stem. Threshed by hand, winnowed in the wind, never mechanically polished. The seeds keep their natural oil content because they're never heated above ambient temperature.
How to use it
Toast briefly in a dry pan to release the oils, then stir whole into salads, yoghurt, chutneys, or grind coarse to fold into the morning oats. Crushed into a paste with garlic and coriander leaves, perilla makes one of the better pestos for noodles. Sprinkle whole over rice as you would sesame.
Product
- Weight: 100g (net)
- Form: Whole seeds
- Species: Perilla frutescens (nei lieh)
- Key nutrient: Omega-3 ALA, ~60% of oil content
Origin & processing
- Origin: Meghalaya
- Harvest: October–November, hand-harvested
- Processing: Hand-threshed, wind-winnowed, no heat
- Additives: None
Compliance
- FSSAI licence: 21223007001762
- Best within: 9 months (oilseed)
- Allergens: Produced in a facility handling tree-nuts and other seeds.
What is perilla?
A plant in the mint family, grown across north-east India, Korea and Japan. The seeds are an oilseed; the leaves are edible (Korean kkaennip, Japanese shiso). We sell the seeds only.
How does it compare to chia or flax?
Higher in omega-3 by weight than either. Different texture — perilla doesn't form a gel with liquid the way chia does, so it stays crunchy. Flavour is nuttier, with a soft mint hint.
Should I toast it?
Toasting takes off the slight raw bitterness and brings out the oils. Thirty seconds in a dry pan over medium heat — the seeds will start to pop slightly.
How long does it keep?
Nine months in an airtight jar in a cool cupboard. Like all oilseeds, perilla can go rancid past that — your nose will tell you. Refrigeration extends it to twelve.
Delivery
Complimentary shipping across India on orders of ₹499 and above. Flat ₹49 below. Most orders dispatched within 2 business days; metro delivery 2–4 days, Tier-2/3 cities 4–7.
Returns
This is a food product. In line with food safety norms and standard industry practice, consumables are not returnable once delivered — whether opened or unopened. The single exception is damaged or defective delivery: if the parcel arrives broken-sealed, leaking, or visibly damaged, we replace or refund in full. Email support@mawlaii.com within 48 hours of delivery with photographs.
Policies
Origins
Adviah works only with smallholder farmers in the Jaintia and Khasi hills of Meghalaya. Every batch traces to a named village; every spice is processed within thirty kilometres of where it was grown.
Why we chose them
What convinced us was their discipline. They will sell less turmeric rather than dry it artificially, and they will not blend across villages even when supply is tight. That kind of refusal is what makes a single-origin claim mean something.
