Dill Seeds: Anethum graveolens, Suva, Soy, Savaa, Shubit, Shepu, ain jaradeh, Laotian coriander and Lao cilantro, shevid, sapsige soppu
Dill Seeds have been known to ancient Greeks and Romans. Dill is native to Mediteranean region, South Russia and Scandinavia. Dill leaves are slightly pungent, aromatic and bitter in taste. They should be taken in combination with other mild tasting leafy vegetables. Dill leaves can be grown from seeds at home in pots. Dill is used in cooking, sprouting and medicine. Dill seed is used as a spice, with a flavor somewhat similar to caraway but also resembling that of fresh or dried dill weed. Dill seeds were traditionally used to soothe the stomach after meals. It is considered to have very good anti-gas properties, and hence it is used as mukhwas, or an after-meal digestive.
