The wide, flat, tear-shaped pods of dill, which have dark, oak-like cores and light brown edges, are an easy way to identify the seeds. Dill seeds are more aromatic than the leaves, which have a mild citrus flavour that is comparable to caraway seeds. The leaves have a pleasant, grassy flavour. Dill is frequently used as a herb and spice to enhance the flavour of numerous foods. It frequently goes with fish, potatoes, and sauces made of yoghurt.
GENERIC NAME | Dill seed(Soowa) |
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BOTANICAL NAME | Anethum graveolens |
FAMILY | Apiaceae |
FORM | Whole, powdered, roasted |
GRADE | fruit |
HARVESTING SEASON | After two months of sowing |
AREA OF CULTIVATION | Many parts in India having colder region. |
PACKAGING AND LABELLING | AS PER BUYER REQUIREMENT |
COA |