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Dill is the dried fruit of
an annual herb of the parsley family. It has a distinctive
but mild caraway-like flavour. A winter crop, dill requires
a well-drained, sandy soil with full exposure to sunlight.
The sub tropical and temperate regions of India, particularly
the northern parts, produce high quality dill. The quality
is enhanced by the farmer resorting to organic cultivation.
Indian dill is longer, but narrower, than its European
counterparts. Indian dill finds extensive use in foods,
beverages and medicines. Its essential oil constitutes
an important flavouring for the pickles industry. India
exports dill (whole as well as its essential oils) to
USA, the UK, Canada and Japan. |
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Dill is the dried fruit of the herb Anethum
graveolens, which belongs to the parsley family. Dill
seeds are oval-shaped, soft and fluffy and has a pungent
and aromatic flavor.
Dill seeds have been used since ancient
times. The Romans actually used them as a stimulant
for gladiators! Today it is widely used in pickling
and in German, Russian, Scandinavian and Indian dishes,
salad dressing, soup and the preparation of cottage
cheese.
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Botanical
name: Anethum graveoluns L.
Family name:
Apiaceae
Commercial part:
Fruit |
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| Name in international languages |
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Spanish:
Eneldo
French:
Aneth
German:
Dill
Swedish:
Dill
Arabic:
Shibith
Dutch:
Dille
Italian:
Aneto
Portuguese: Endro
Russian:
Ukrop
Chinese:
Shin-Lo
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