DILL SEEDS

Botanical Name

Anethum graveolens

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Dill is an herbaceous annual with pinnately 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. The leaves and stalks of the dill seed is aromatic. The flavor of the seed is slightly bitter which is similar to caraway seeds. Dill seed is generally cultivated in a well drained soil. It is milder in taste when compared to dill seed. A whole dill seed have a somewhat sweet aroma but is slightly bitter in taste. The seeds contain carvone as an essential oil. Dill seeds have a pungent and aromatic flavour. The product shall be free from foreign odour and taste such as mustiness or rancidity.

 

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.