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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."
The name dill comes from Old English dile, thought to have originated from a Norse or Anglo-Saxon word dylle meaning to soothe or lull, the plant having the carminative property of relieving gas. In tamil it is known as Sada kuppi. In Sanskrit, this herb is called Shatapushpa. In Gujrati it is known as hariz. In romanian Romania) it is called Mărar.
Dill Seed Uses
Fresh and dried dill leaves (sometimes called "dill weed" to distinguish it from dill seed) are used as herbs, mainly in Sweden, the Baltic, in Russia, and in central Asia.
Dill seed is used as a spice, with a flavor somewhat similar to caraway but also resembling that of fresh or dried dill weed. Dill seeds were traditionally used to soothe the stomach after meals. Dill oil can be extracted from the leaves, stems and seeds of the plant.
In Arabic, dill seed is called ain jaradeh (means cricket eye) used as a spice in cold dishes like fattosh and pickles. In Lao cuisine and parts of northern Thailand and Vietnam, dill is known in English as Laotian coriander and Lao cilantro. In the Lao language, it is called Phak See, and in Thai, it is known as Phak Chee Lao. In Lao cuisine, the herb is typically used in mok pa (steamed fish in banana leaf) and several coconut milk-based curries that contain fish or prawns. Lao coriander is also an essential ingredient in Vietnamese dishes
In India, dill is prepared in the manner of yellow Moong dal as a main-course dish. It is considered to have very good anti-gas properties, and hence it is used as mukhwas, or an after-meal digestive. It is also traditionally given to mothers immediately after childbirth.