Perilla is a herb in the Lamiaceae family of plants, other plants in this family include mint, lemon balm, lavender, oregano, rosemary, thyme and sage. It is also called perilla mint and wild basil. Perilla is used as an aromatic herb in many dishes and the seeds are a great source of polyunsaturated fatty acids. It is also sometimes called egoma or wild sesame.

Most allergic reactions to perilla are linked to perilla seeds, these are closely related to chia seeds.

The main allergen in perilla seeds is thought to be oleosin proteins. These are common seed and nut allergens, they are very resistant to heat, so can still cause allergic reactions after cooking.

Perilla is a low FODMAP food. FODMAP stands for Fermentable oligosaccharides, disaccharides, monosaccharides and polyols. Foods high in FODMAPs can cause symptoms of food intolerance, affecting the gastro intestinal system and this can be mistaken for a true IgE food allergy.

Perilla is a food moderate in salicylates. Salicylates have the potential to cause worsening of asthma, swelling, itching and hives as well as food intolerance symptoms in people who are sensitive to salicylates.

You can read more about Food Intolerances on the dedicated Food Intolerance Page.

Perilla and perilla seed are not currently associated with any allergenic syndromes.

Other foods in the Lamiaceae family include lavender, lemon balm, mint, basil, marjoram, oregano, rosemarychia seed, sage and thyme. If you are allergic to these herbs then you may also want to avoid eating perilla and it's seeds.

Oleosins are found in peanuts, quinoa, sesame seeds, buckwheat and walnut.

Note these food lists are not exhaustive, you can find the most up to date information on the Cross Reactivity Tool.

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