Dill Weed (Suwa) is a tall, feathery annual in the parsley family. The weed is used to make Indian vegetables. In Western cuisines it is used to flavor herb vinegars, and shellfish, rice, bread, soups and stews. The Dill weed has aromatic leaves which are used fresh to flavor many South Indian dishes. Like bay leaves sometimes, they are added for their flavor and kept aside while eating. Dill Seeds are tiny, flat oval seeds; brown with lighter edge. The flavor is sweet, lemony, as well warm & slightly sharp, and reminds one of caraway. Dill has anti-flatulent properties and is used in "Gripe Water" that is still used to relieve stomach pain in babies. The seeds are used in flavoring many daals.Dill Seeds and Weed
Dill Weed (Suwa) is a tall, feathery annual in the parsley family. The weed is used to make Indian vegetables. In Western cuisines it is used to flavor herb vinegars, and shellfish, rice, bread, soups and stews. The Dill weed has aromatic leaves which are used fresh to flavor many South Indian dishes. Like bay leaves sometimes, they are added for their flavor and kept aside while eating. Dill Seeds are tiny, flat oval seeds; brown with lighter edge. The flavor is sweet, lemony, as well warm & slightly sharp, and reminds one of caraway. Dill has anti-flatulent properties and is used in "Gripe Water" that is still used to relieve stomach pain in babies. The seeds are used in flavoring many daals.
