Dill is a member of the Apiaceae family, related to the likes of caraway, anise, chervil, coriander, parsley, and carrots.
That's why parsley, carrot, and dill stems all taste similar—they carry similar aromatic compounds. This botanical family tree points the way to a number of flavor pairings and uses.
Dill seed is an ancient Indian spice. Its seeds, oil are used in Indian culinary. The seeds are flat, oval seeds with a pleasant aroma. They are as used whole or crushed, and are often used in bread, soups, vegetable dishes, and pickles. They also used in salad dressings, or to make dill vinegar.
It is a rich source of Calcium, Iron, Magnesium, Potassium, zinc, Vitamin A. Amino acids, Threonine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Valine, Arginine, and Histidine.
Dill Seeds also known as Sowa in Hindi, is a herb that not only adds flavour to your food but also helps keep you healthy. Dill originated in Eastern Europe. Zohary and Hopf remark that "wild and weedy types of dill are widespread in the Mediterranean basin and in West Asia."
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.