dill seeds
Product Description
Dill seeds exhibit different colors at different growth stages, as follows: • Immature: usually yellow green, gradually darkening as the fruit grows. When approaching maturity: The cones change from yellow green to yellow brown, and the seed coat changes from yellow brown to dark brown. At this point, the dill seeds gradually mature and can be harvested. When mature: brown in color, flattened and compressed on the back, with thin but prominent ridges on the back, narrow winged edges on the sides, gray white in color. After drying or frying: The color of the dried dill seeds will become darker, mostly yellow brown to dark brown. The surface of stir fried dill seeds is brown in color and has a strong aroma.
The main ingredients contain volatile oil components such as carvacrol, dill brain, limonene, β - pinene, and also contain gamma sitosterol. Main use • Cooking seasoning: It is a commonly used spice that can be directly used for seasoning dishes such as soup, salad, meat, etc. It is widely used in bread, vegetables, especially cucumbers, potatoes, pickles, and fish foods. After drying and grinding, it can be added to seasoning sauce, sausage, curry powder, etc. It is also an important component of Indian curry seasoning. • Medicinal value: pungent in taste, warm in nature, regulating the spleen and kidney meridians. It has the effects of warming the spleen and stimulating appetite, dispelling cold and warming the kidneys, regulating qi and relieving pain, and can be used to alleviate symptoms such as cold pain in the epigastric region, loss of appetite, nausea and vomiting. Modern research has shown that its volatile oil can stimulate gastrointestinal peristalsis, promote the secretion of digestive juices, and also have inhibitory effects on some common intestinal pathogenic bacteria. • Other uses: It can extract aromatic essential oil, which can be used to prepare edible essence, and can also be used in cosmetics industry.
