Thoiding (Perilla Seed)

Description

**Thoiding (Perilla Seeds of Manipur)**

**Thoiding** is the Manipuri name for **perilla seeds** (*Perilla frutescens*), a highly aromatic oilseed and spice that is an essential ingredient in traditional Meitei cuisine. Known for its rich, nutty flavor and distinctive fragrance, Thoiding has been used for generations to enhance the taste of authentic Manipuri dishes.

Traditionally, the seeds are roasted and either used whole or ground into a fine powder. Thoiding is a key ingredient in **Singju** (Manipuri salad), where it adds a unique texture and smoky aroma. It is also used to prepare **Thoiding Asuba Matum**, a traditional roasted perilla seed condiment, and **Thoiding Kabok**, a sweet and crunchy delicacy made by mixing roasted perilla seeds with jaggery, especially enjoyed during the festival of **Makar Sankranti**. Ground Thoiding is also added to meat curries, vegetable dishes, and traditional stews such as **Hangam Thongba**, enriching them with its earthy, nutty flavor.

Thoiding is widely regarded as a local superfood because it is naturally rich in **omega-3 fatty acids (ALA)**, plant-based protein, dietary fiber, antioxidants, vitamins, and essential minerals. It supports heart and brain health, promotes healthy digestion, and provides valuable nutrients as part of a balanced diet. In traditional Manipuri folk medicine, different parts of the perilla plant have also been used for their potential health-supporting properties.

An integral part of Manipur’s indigenous food heritage, Thoiding represents the region’s rich culinary traditions and the continued use of wholesome, locally grown ingredients.

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