Silam / Perilla Seeds
ネパールの食卓の隠し味！香ばしさが爆発する「エゴマの種」
Description
Seeds of the Lamiaceae plant 'Egoma' (Perilla). Known in JP for perilla oil (or leaves), but in Nepal, the 'seeds' (Silam) themselves are roasted, pasted, and used extremely frequently as the base flavoring for Achars (salads/pickles). Similar to sesame (Til) but wilder, featuring a cooling roasted aroma evoking mint or shiso.
Classification: Spice, Seeds, Achar Base
Shops selling Silam / Perilla Seeds
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Silam(Perilla seeds)
Instructions
- [Authentic Recipe]
- [Roast for Aroma]: Never used raw; MUST dry-roast in an unoiled pan until crackling and emitting aromatic smoke.
- [Silam ko Achar]: Grind roasted Silam into a paste in a mortar (Silauto), mix with roasted tomato/chili into a dip sauce.
- [Salad Coating]: When making radish or potato pickles (Achar), coat generously with roasted/powdered Silam to entwine flavor and depth like a batter.
Learn more Substitutes, pairings, tips
Key spices
Silam(This seed itself is the star)
Substitutes at Japanese supermarkets
JP 'Egoma seeds' itself. If unavailable, substitute with 'Ground Sesame' (aroma differs)
Pairing
Radish Achar (Pickle) / Boiled Potato / Momo Sauce
Trivia
Very familiar in Nepal, but trending in JP as a 'superfood' rich in Omega-3 (alpha-linolenic acid). Nepalis have naturally ingested this powerful health compound since ancient times while eating deliciously.
Eating tips & etiquette
Dishes using Silam send a 'cooling roasted aroma different from sesame' through the nose the moment you eat them. If radish Achar is heavily coated in black grains (or powder), it's highly likely Silam.
Allergen
None