Dill seed is the seed that makes soups so delicious.
|Botanical Name||Anethum graveolens|
Dill is native to southern Russia, western Africa and the Mediterranean region. The seeds are stronger and more flavorful than the leaves and are most commonly associated with the cuisines of Scandinavia and Germany.
Dill is a unique plant in that both its leaves and seeds are used as a seasoning. Dill's green leaves are wispy and fernlike and have a soft, sweet taste. Dried dill seeds are light brown in color and oval in shape, featuring one flat side and one convex ridged side. The seeds are similar in taste to caraway, featuring a flavor that is aromatic, sweet and citrusy, but also slightly bitter.
Dill's name comes from the old Norse word dilla which means "to lull." This name reflects dill's traditional uses as both a stomach soother and an insomnia reliever.
Dill is scientifically known as Anethum graveolens and is part of the Umbelliferae family, whose other members include parsley, cumin and bay.
Dill Seed has been used in baking, brewing, cooking and pickling from ancient times. The robust flavor it adds to soups and pickles has made it a choice spice in almost all types of cuisine. Our dill seeds are organically grown and shade dried, not irradiated.
Add some dill to your soups and see the difference its sweet citrusy flavor makes. Dill seeds can be planted to get the wispy greens that are a must for salads all summer. Dill's unique health benefits come from two types of healing components: monoterpenes and flavonoids.
Note: These statements have not been evaluated by the US Food and Drug Administration, and this product is not intended to diagnose, treat, cure or prevent any disease. We at eSutras do not recommend internal use of supplements or herbs without prior consultation with your doctor or herbalist.
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