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Manipuri woman roasts perilla seeds for a local Manipuri snack 'Cheng Labok' in Imphal. Roasted rice, groundnut, soya bean and perilla seeds are then added to melted jaggery. The sticky mixture is then spread out on a flat utensil. Before it cools down, small portions of the mixture are shaped into spherical or elliptical shapes. The end product is what people in Manipur call Cheng-kabok, a very popular snack of the region. It tastes better when eaten warm or enjoy it with a steaming cup of tea. Sitting around a traditional fireplace and chit-chatting as girls make cheng-kabok used to be a favourite way of killing time during cold, winter. In India, perilla is called silam, thoiding, chhawhchhi and bhangira. Perilla seeds are roasted and ground with salt, chilis, and tomatoes to make a sav
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