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Dill (Anethum graveoluns), Sowa, Savaa
Dill Spices: 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 ill pickles. The sweet taste of dill has made it popular all over Europe, Western, Central and Southern Asia. In Europe it is mostly used for bread, vegetable, pickles and fish. Among the components of sour vinegar also dill is an essential ingredient. In the Scandinavian countries dill is a kind of national spice and the fish dishes are usually either directly flavored with dill or served together with sauces containing dill. In Germany the fish soups and stews also have the flavor of dill. In India, however, dill is common to flavor for lentils and bean dishes.

Dill Health: 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. Dill's unique health benefits are Protection Against Free Radicals and Carcinogens, and anti-Bacterial protection, very good source of calcium, to Help Prevent Bone Loss. Dill fruit and oil of Dill possess stimulant, aromatic, carminative and stomachic properties. Its most common use is in the preparation of Dill Water, which is a common domestic remedy for the flatulence of infants, and is a useful vehicle for children's medicine generally. Dill seeds were traditionally used to soothe the stomach after meals.The dill being boiled and drank, is good to ease swellings and pains.

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.

Botanical name	Family name	Commercial part
Anethum graveoluns L.	Apiaceae	Fruit

Indian Names
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

Name in international languages

Spanish	: Eneldo
French	: Aneth
German	: Dill
Swedish	: Dill
Arabic	: Shibith
Dutch	: Dille
Italian	: Aneto
Portuguese	: Endro
Russian	: Ukrop
Chinese	: Shin-Lo
Further Reading: Sensory quality: Sweet and aromatic, intermediate between anise and caraway. Main constituents: The essential oils from leaves (0.35%) and fruits (2 to 4%) differ slightly in composition: In the fruit oil, the main components are carvone (40 to 60%) and limonene (40%), but other monoterpenes appear only in traces (phellandrene, carveol, terpinene and dihydrocarvone). In the leaf oil, the aroma is determined by carvone (30 to 40%), limonene (30 to 40%), phellandrene (10 to 20%) and other monoterpenes; dill ether (a monoterpene ether) is characteristic of dill leaf oil. Oil from the fruits of Indian dill (Anethum sowa) contains the phenylpropanoid dill apiole (6-allyl-4,4-dimethoxy-1,3-benzodioxol). Dill is popular all over Europe, Western, Central and Southern Asia. In Europe, it is mostly used for bread, vegetable (especially cucumber), pickles, and fish; for the last application, the leaves are preferred. Furthermore, it is indispensable for herb flavoured vinegars. Dill adds depth and body to the vinegar product and should never be omitted. When ready, herbal vinegar may be used to prepare delicious sauces; most commonly, however, it is used for salads, which is delightful during winter when fresh herbs are sparse. In North Eastern Europe and Russia, dill is popular for pickled vegetables, which are there produced in great variety, either by pickling in vinegar or by lactic fermentation. Dill is also one of the few herbs used in the cooking of the Baltic states, where chopped dill is a frequent decoration on various foods (e.g., boiled potatoes), similar to the use of parsley and chives in other European countries. Fresh dill leaves (dillweed) is a kind of “national spice” in Scandinavian countries, where fish or shellfish dishes are usually either directly flavoured with dill or served together with sauces containing dill. German cooks also tend to use dill mostly for fish soups and stews. Dill has, however, retained its popularity in its original homeland, Asia. Dried dill shows up in Georgia’s famous spice mixture, khmeli-suneli and fresh dill leaves are commonly chopped and sprinkled over various spicy foods, usually in combination with parsley and coriander. Dill weed is also quite popular in Iran. It is usually employed for bean dishes, e.g., rice with boiled fava beans (baghali polo. Also in India, particularly in Punjab, dill is an occasional spice for the lentil and bean dishes known as dal; in Gujarat, it also appears in short fried vegetables. In India, not the weed but the dried fruits are employed which have a more pungent flavour than European dill, with some aspects of mint or ajwain.