Lepidium perfoliatum is locally called Qodume Shahri in Iran. The seeds of this plant have been used for hundreds of years in traditional Iranian medicinal prescriptions because of their pharmacological effects. In traditional medicine, mucilage extracts from L. perfoliatum seeds are widely employed as a demulcent for the treatment of dry coughs, whooping cough, and lung infections. Any of the 230 species of herbs constituting the genus Lepidium of the Cruciferae family are distributed throughout the world, and it is native to Egypt, Arabia, Iraq, Iran, and Pakistan. Many, such as L. perfoliatum, are lawn and field weeds, but some are useful salad plants. Most species have long taproots, broad basal leaves differing from the narrow leaves on the flowering stalks, and spike-like arrangements of small, greenish or whitish, four-petaled flowers. Lepidium perfoliatum seeds are 2mm long, flat, rounded, ovate-oblong with reddish brown color and narrowly winged all around. Lepidium perfoliatum seed gum -LPSG- is mainly formed in the outer layer of seeds. When the shell contacts with water, it quickly produces a viscid, turbid, and insipid liquid. The dried LPSG has a brownish-yellow color. Considering the cost, availability, and functional characteristics of common commercial stabilizers, studies are increasingly being done on the production of new polysaccharides from local sources. Natural plant-based gums are widely utilized in food industries as thickening, binding, disintegrating, emulsifying, suspending, stabilizing, and gelling agents. Among them, LPSG has shown promise to be considered as a potential novel food thickening agent and is effective for food emulsions. Therefore, the objective of this chapter is to highlight the unknown potential of LPSG for use in food industries and provide holistic information on its wide spectrum of uses and prospects.