Dill seeds are suitable for cold chili oil. The medicinal part of dill seed is the fruit of the dill plant of the Umbelliferae family. After the fruits are mature, harvest the fruit branches, dry them in the sun, knock down the fruits, remove impurities, and dry them in the sun. Dill seeds have a fresh and sweet taste. They can relieve the irritation of spicy ingredients in spicy dishes, and can enhance the aftertaste and give the ingredients a lingering flavor.

Introduction to dill seeds

Dill seeds can be directly used as garnishes in soups, salads, meats and other dishes. They are often used in bread, vegetables, especially cucumbers and potatoes. When used as fish condiments, dill leaves can make the fish meat smooth and tender, and help digestion. Dill is also known as fish herb. Dill seeds are dried and ground into powder and used as a spice. They can be added to sauces, sausages, breads, curry powders or pickles to flavor.

Dill seeds are the main spice in Italian cuisine. Chop the fresh stems and leaves and use them as a flavoring for salads, seafood and soups. The seeds are used as seasoning spices, and whole seeds can also be added to kimchi to enhance the flavor. Dill seeds mainly contain volatile oil, which contains carawayenone, limonene, dill oleole, citronolide, etc. It has antibacterial, analgesic, stomachic, and intestinal peristalsis effects.

The fruits of dill seeds contain carawayone, dill oleole, limonene and r-sitosterol. Dill seeds have the functions of strengthening the spleen, appetizing, regulating the intestines and diuresis, and are very suitable for people with spleen and stomach discomfort, loss of appetite, intestinal obstruction, and difficulty in urination.