Salted red shiso seeds

Harvesting shiso seeds is the most difficult. It takes place in early autumn, in September. After the leaves have been harvested, only the perilla fruits are carefully removed, bit by bit, by hand.

Shiso seeds have a much stronger, more unique and savory flavor than you might imagine, which is why they are prepared only with salt. This is a truly traditional flavor that is rarely found in the shops and has become rare.

You'll be surprised by the freshness, the crunch, basil notes, slightly minty or chlorophyll accents, little hibiscus touches, slightly greasy and toasted sensations.

These seeds are ideal with smoked salmon, carpaccios of meats, fish and scallops, beef or vegetable tartars, goat's cheese, ravioli, gyozas, white fish, vinaigrettes, langoustine tartar and beurre monté.