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Perilla is an annual herbaceous plant native to Asia. There are two main types of perilla: red perilla and green leaf perilla or oba. Both types are commonly called shiso.
Perilla leaf oil is pepared by steam distillation and has a stimulating, fresh, aromatic, greenish odor (perilla-like, picked ume-like). The major component in 29 of 36 perilla leaf samples was perillaldehyde, while in other leaf samples, the major components were reported as dillapiol, elsholtziaketone or perillaketone.

Perilla oil is used as a spice, mainly in pastries, pickles, candies, and gelatinous foods; it has a fresh, clean perilla aroma. It is also used in health products, cosmetics, and medicines, and has effects such as clearing heat and detoxifying, relieving summer heat, suppressing coughs, and treating colds.

Extractives and their physically modified derivatives. Perilla frutescens, Labiatae.

Moderately toxic by ingestion. Low toxicity by skin contact. When heated to decomposition it emits acrid smoke and irritating vapors.