Dill Seed Oil, Certification : CE Certified ISO 9001:2008

The genus name Anethum is derived from Greek word aneeson or aneeton, which means strong smelling. Its common use in Ayurvedic medicine is in abdominal discomfort, colic and for promoting digestion. Ayurvedic properties of shatapushpa are katu tikta rasa, usna virya, katu vipaka, laghu, tiksna and snigdha gunas. It cures ‘vata’, ‘kapha’, ulcers, abdominal pains, eye diseases and uterine pains.

Anethum sowa L. (Bengali-Shulfa) belonging to the family Apiaceae (Umbelliferae), comes under genus Anethum and it is an annual and winter spice crop in Bangladesh. It is mostly grown in the northern part of Bangladesh. A variant called Indian dill or sowa (Anethum sowa Roxb.) is largely cultivated in Bangladesh, India, Egypt and Japan. Indigenous people consume it as a spice for a flavoring agent in food preparation. The herb grows ordinarily 2–2.5 ft. in height with small feathery leaves, tapped and branched roots. The chemical composition of the essential oil of the two chemotypes i.e. European dill (Anethum graveolens L.) and Indian dill (Anethum sowa L.) are differentiated mainly by the apiol and carvone content. Anethum sowa is rich in apiol whereas Anethum graveolens is rich in carvone. The typical flavor of dill herb oil is due to α-phellandrene, limonene and dill ether (anethofuran). The green herb, seeds and its roots are used as folkloric medicine e.g. aromatic, carminative especially useful in the treatment of flatulence, colic and hiccups of infants and children. Recently, it has been reported that seed essential oils are the potential source of antioxidant and also have antimicrobial and antispasmodic properties