Dill Seeds

Dill seeds (Anethum graveolens), commonly known as suwa in India, are oval, flat seeds with a light brown color and a sharp, tangy flavor reminiscent of caraway. They are highly aromatic, lending a distinct flavor to various dishes and pickles. While the entire dill plant is edible, the seeds and fresh leaves (dill weed) are most traditionally used in culinary applications, valued for their pungent, slightly bitter taste.

Harvest Calendar

Product Specification - Dill Seeds

General Uses of Dill Seeds

Pickling Spice: Widely used to flavor pickles, adding a distinct tangy and aromatic note.
Culinary Spice: Ground or whole, dill seeds are used in breads, curries, and soups for their unique flavor.
Herbal Tea: Often brewed as a tea to help with digestive issues, like bloating and indigestion.

Benefits of Dill Seeds

Supports Digestive Health: Known for alleviating indigestion, bloating, and flatulence.
Rich in Antioxidants: Dill seeds contain antioxidants that help combat oxidative stress and promote overall health.
Promotes Respiratory Health: Traditional use includes easing respiratory issues like cough and bronchitis due to its expectorant properties.
Antimicrobial Properties: Dill seeds have natural antimicrobial effects that may help prevent bacterial infections.
Bone Health: Dill seeds are a good source of calcium, promoting strong bones and teeth.

Dill Seeds in Other Languages

English: Dill seeds Hindi: Sowa ke Beej Thai: Méléd Phakchi Lom Arabic: Buthoor Al-Shabat Chinese (Mandarin): Shíluó zǐ Vietnamese: Hạt thì là Ai Cập Indonesian: Biji adas sowa Moroccan: Zriʿat Lbsbas Lbri