Dill Seed
Suwa · Shatapushpa
सोया · Anethum graveolens
- Origin:
- Rajasthan, Gujarat, Punjab
- Flavour:
- Pungent, tangy, slightly anise-like and grassy
ExportPicklingAyurvedicOrganic
About Dill Seed
Dill has been used for over 5,000 years — found in ancient Egyptian medical texts and mentioned in the Bible. Seeds have a more concentrated, sharper flavour than the fresh herb. Highly valued in Ayurveda as shatapushpa for carminative and galactagogue properties.
Health Benefits
- Potent carminative — relieves gas, bloating and colic in infants effectively
- Galactagogue properties — traditionally promotes breast milk production
- Monoterpene compounds show antibacterial activity in studies
- Used in Ayurveda for insomnia, hiccups and respiratory conditions
Culinary & Industrial Uses
- Dill pickles — irreplaceable in gherkin and cucumber pickling globally
- Scandinavian gravlax (cured salmon) and potato dishes
- Indian dill seed rice and lentil preparations
- Herbal digestive teas and gripe water formulations for infants
Processing & Grades
Harvested when seed heads turn tan, dried and threshed. Cleaned by air separation. Available whole seeds or essential oil (high carvone content).
Enquire about Dill Seed
Bulk orders, exports, samples or private label — tell us what you need and our team will get back to you.
