Perilla ocymoides is a synonym of Perilla frutescens commonly known as Korean perilla because of extensive cultivation in Korea. It is a perennial plant from the mint family. Roasted and ground perilla seed powder is used as a spice and a condiment for soup, seasoned vegetable dishes, seasoned beef, and many other types of food.

Perilla oil extracted from the seeds is used as salad dressing as well as dipping sauces in Korean cuisine. Perilla oil contains a high proportion of omega-3 fatty acids. It also contains dietary vitamins and minerals such as thiamine, niacin, calcium, and iron. Various studies have reported effective anti-inflammatory and anti-allergic actions, as well as beneficial effects on protecting against diseases such as rheumatoid arthritis, cancer, cardiovascular disorders.