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Dill Seeds (Suwa Seeds)

Dill Seeds are native to Central Asia and are now grown in Eastern Europe, Mediterranean countries, Asia and in North Africa. This herb is popular due to its strong aroma and used for culinary and medicinal purpose. It is widely used in curry powders, salad dressing, ingredients in processed food and soup. Dill Seeds has stimulant, carminative and many other medicinal properties and has a therapeutic value. It is available in both whole and powder form  

Product description:


Dill is the dried fruit of the herb Nethum Graveolens. Dill seed is oval shaped, soft and fluffy and. Dill seeds have been used since ancient times by the Romans as a stimulant for gladiators. Today it is widely used in pickling and in German, Russian, Scandinavian and Indian dishes, salad dressing, soup and in the preparation of cottage cheese.


Odour and taste:


Dill seed has a pungent and aromatic flavour. The product shall be free from foreign odours and taste such as mustiness or rancidity.

In India, dill is known as shepu in Marathi, savaa in Hindi or soa in Punjabi.  In Sanskrit, this herb is called shatapushpa. It is considered to have very good antigas properties,so it is used as mukhwas, or an after-meal digestive. It is also traditionally given to mothers immediately after childbirth.

Cultivation:

Whole dill seeds are grown in sunny locations in deep and well-drained soils, mostly fertile and sandy loam, and fertilized using organic manure. The soil is kept slightly acidic to encourage better growth.
Growing plants are watered regularly during the dry season. Unlike most other plants, dill needs protection from the wind. The top heavy hollow stalks, heavy with seeds can be easily knocked over by strong winds. Farmers ensure sufficient protection for the plants, without blocking the sunlight.
Dill seeds are collected when they have completely ripened on the stem and have turned brown. The harvested seeds are spread out on a mat and sun dried before storage. The duration of exposure to sun is carefully monitored as this affects the flavour.

Specifications:

  Scientific Name

 

   Anethum Graveolens

  Family Name

 

  Apiaceae

  Moisture

 

   12 % Max.

  Total Ash

 

   10 % Max.

  Volatile Oil

 

   2 % Max.

 

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