Dill Seed Whole

Botanical Name - Anethum graveolens Other Names -Shatapushpa Origin - India What we call dill "seed" is actually the flat, brown fruits of dill weed. Similar to caraway in flavor, dill seed is widely used in northern Europe as an ingredient in pickling seasoning and to flavor breads, cheese, meats and vegetables, especially potatoes and cabbage.  Also goes well with acidic foods, carrots, cucumbers, beets, cauliflower and legumes. Add to breads, cruciferous vegetables, soups, stews, braised meats and pickled foods. The seed can also be used to prepare tea. Use in potpourri blends and in herbal pillows. Precautions - No known precautions.  If you are taking any other herbs or supplements please consult with a qualified health-care provider before starting any new regimen. If you are pregnant or breast feeding, consult with your physician before taking. Disclaimer - The information presented herein by Stone Creek Health Essentials is intended for educational purposes only. These stateme