Composé actiffunctional-food-ingredients

Shiso (Perilla) Seed

シソ種子 (Shiso-shushi)

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Pourquoi sourcer au Japon

Domestic Japanese cultivation provides traceability and pesticide control that imported supply rarely matches; cold-press seed-oil and exfoliating cosmetic supply chains established.

Spec clé

Alpha-linolenic acid (ALA) 60-65% of fat; protein 22-26%; rosmarinic acid carry-over 0.05-0.2%.

Produit fini typique

Omega-3 supplement seed oil, plant-protein fortification, exfoliating cosmetic scrubs.

At a glance

Fournisseurs répertoriés
3 fournisseurs
MOQ typique
10–50 kg whole seed; 5–25 kg seed meal; 1–10 kg cosmetic extract
Délai typique
6–10 weeks
Régions d'origine
Aichi, Hokkaido, Niigata, Tochigi
Catégorie
functional-food-ingredients
Saison de récolte
September – October
Statut réglementaire au Japon
Food product; FFC notifications exist for omega-3 fortification; cosmetic JSCI listed
Nom INCI
Perilla Ocymoides Seed Extract
Nom japonais
シソ種子
Romaji
Shiso-shushi

À propos de cet ingrédient

Seeds of red and green perilla (shiso, Perilla frutescens) — a high-omega-3 (alpha-linolenic acid) seed grown in Japan and traditionally pressed for perilla seed oil (shiso-yu). Distinct from the existing 'shiso-extract' (leaf-derived) and 'perilla-seed-oil' (the pressed oil) — this entry is the seed and seed-meal ingredient. Used in functional-food applications (omega-3 fortification, plant-protein blends), as a baking and confectionery ingredient (gomashio-style accents), and as a cosmetic exfoliant. Aichi, Hokkaido, and Niigata anchor the principal cultivation.

Statut réglementaire

JaponFood product; FFC notifications exist for omega-3 fortification; cosmetic JSCI listed
Union européenneFood import; CosIng listed (Perilla Ocymoides Seed Extract)
États-UnisGRAS by traditional use; MoCRA cosmetic use
ChineGACC food facility registration

Fournisseurs japonais

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