Spice guide / Dill seed
What is Dill seed?
Dried dill seed for pickles and some dals.
Short answer: Dill seed (Hindi: सूवा / सोल्वा) is Anethum graveolens. Grassy, caraway-like. Culinary use only — not a medicine.
| Common name | Dill seed |
|---|---|
| Hindi | सूवा / सोल्वा |
| Sanskrit | — |
| Botanical name | Anethum graveolens |
| Family | — |
| Origin | India |
| Main producing regions | Rajasthan, Gujarat, Punjab |
| Flavour | Grassy, caraway-like |
| Aroma | — |
| Forms | seeds |
| Retail packs | 100g–5kg (typical; see products) |
| Bulk | 10kg+ |
What is Dill seed?
Dill seed is distinct from dill weed (leaf).
History of Dill seed
Origin
India
Growing regions
Rajasthan, Gujarat, Punjab
How it is grown
Harvest
Processing
Grades
- Standard: Admin-configured commercial grade
- Premium: Admin-configured higher visual/purity selection
- Export Grade: Only show when export specifications exist for the lot
- Machine Cleaned: Machine cleaned — confirm process for the lot
Only grades that apply to a lot should be shown at purchase. These are templates, not invented industry certificates.
Flavour, aroma and colour
Grassy, caraway-like. . Colour: . Heat: none.
Culinary uses
- Pickle
- Dal
- Vegetables
Traditional uses
Recorded in culinary tradition. Traditional use is not scientific evidence of a medical effect.
SpicyCenter does not claim that spices cure, treat or prevent disease.
Storage and shelf life
Nutrition
Nutrition declaration is pack-specific and must be completed before UK/EU sale.
Buying guide
Retail packs typically run from 100g to 5kg. Bulk starts at 10kg. Selling prices are checkout prices. Indian market figures, when present, are indicative only.
