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) |
|---|---|
| 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 |