Dill
Seed is a herbaceous annual with innately divided leaves. The ripe, light brown
seeds emit an aromatic odour. The leaves have pleasant aromatic odour and warm
taste. Both seeds and leaves are valued as spice.
European
Dill (Anetheum graveolens) is indigenous to Europe and is cultivated in
England, Germany, Romania, Turkey, USA and Russia. The Indian dill (Anetheum
sowa), a native of Northern India is bolder than the European dill. It is
cultivated as a cold weather crop in many parts of India.
Dill
seed is used both whole and ground as a condiment in soups, salads, processed
meats, sausages and pickling. Dill stems and blossom heads are used for dill
pickles. The essential oil is used in the manufacture of soaps. Both seeds and
oil are used in indigenous medicinal preparations. The emulsion of dill oil in
water is an aromatic carminative.
Spanish : Eneldo French : Aneth German : Dill Swedish : Dill Arabic : Shibith Dutch : Dille Italian : Aneto Portuguese : Endro Russian : Ukrop Chinese : Shin-Lo Hindi : Sowa Bengali : Sowa Gujarati : Surva Kannada : Sabasige Kashmiri : Sor Malayalam : Sathakuppa Marathi : Surva, Shepu Punjabi : Sowa Sanskrit : Satapushpi Tamil : Sathakuppi Sompa Telugu : Sabasiege Urdu : Sowa
Packaging:
As per clients specific
requirement or 25 Kg./ 50 Kg Bags