Dill Seeds

Botanical Name : Anethum graveolens L.

Family : Apiaceae

Commercial Part : Fruit

DESCRIPTION

Dill is a 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.

ORIGIN AND DISTRIBUTION

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.

USES

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.

INDIAN NAME OF SPICES

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

FOREIGN NAME OF SPICES

Spanish : Eneldo
French : Aneth
German : Dill
Swedish : Dill
Arabic : Shibith
Dutch : Dille
Italian : Aneto
Portuguese : Endro
Russian : Ukrop
Chinese : Shin-Lo

Sr No	QUALITY	Purity (Minimum)	ADMIXTURE (Maximum)	Moisture (Max)	Packing
1	Sortax	99%	1%	5%	25 / 50 kg pp
2	Machine Clean	99%	1%	5%	25 / 50 kg pp