Perilla frutescens, a herbaceous plant native to East Asia, has increasingly garnered attention for its remarkable therapeutic potential. Renowned for its rich profile of phytochemicals—including ...

Seeds have been long overshadowed by nuts, which are definitely deserving of their nutritional acclaim. Now, however, it’s time for seeds to shine. Fortunately, nuts have gotten over their fatty ...

Q. I’ve been scrolling through food blogs, watching cooking shows and what has caught my attention are Asian fusion dishes ...

We surveyed professional chefs to find out their single favorite spice. Some said their favorites were basic staples like black peppercorn, ginger, and nutmeg. Others named spices with more regional ...

China: leaves and seeds eaten. The leaves are boiled or eaten fresh or in fish chowders. The leaf is also used as a seasoning similar to mint throughout East Asia. The seeds are boiled to make a ...

Q What do you think about eating perilla seeds? I don’t like fish but want to follow an anti-inflammatory way of eating. — F.J., Winterville A First a shout-out to all who participated in the Ham ...