Description
The dill plant (Anethum graveolens) provides feathery green leaves for the dill weed herb, while the flat, oval fruits make the dill seed spice. Dill seeds or Suwa seeds are aromatic, citrus flavour seeds, widely cultivated across Eurasia. Their flavour profile is very similar to that of caraway seeds.
In foods, dill is used as a culinary spice. Dill weed pairs well with seafood and fish, especially salmon. It can also be used to flavor eggs, salads, potatoes, white sauces, meats, and veggies like zucchini, beets, carrots, and spinach.
Dill seeds are a good source of calcium, dietary fibre, and minerals such as Manganese, Iron, and Magnesium. These seeds are rich in antioxidants.
Dill Seeds include treatment of fever and colds, cough, bronchitis, hemorrhoids, infections, spasms, nerve pain, genital ulcers, menstrual cramps, and sleep disorders. Dill seed is sometimes applied to the mouth and throat for pain and swelling (inflammation)
