Dill seeds are fruits of the plant with a characteristic taste reminiscent of cumin. They have a rich chemical composition, including B vitamins, vitamin C, vitamin A, as well as microelements: potassium, calcium, phosphorus, magnesium, iron, copper, manganese, selenium, zinc and sodium. The seeds also contain essential oils containing useful fatty acids such as oleic, palmitic and linoleic, as well as flavonoids, carotene and nitrogenous compounds, making them a valuable product both in cooking and in medicine.
Due to their composition, dill seeds have a comprehensive positive effect on the body. They contribute to improved gastrointestinal tract function, have a spasmolytic effect, help lower blood pressure and dilate blood vessels, which improves blood flow and normalizes heart function. In addition, dill seeds contribute to the elimination of toxins and sludge, increase bile outflow, have a positive effect on the nervous system, lower cholesterol levels in the blood and have anti-cancer properties. In medicine they are used to support the cardiovascular, digestive, hematopoietic and urinary systems.
In cooking, ground dill seeds are widely used as an aromatic additive. They are added to dough, cheeses, soups, fish dishes and salads. They go well with boiled potatoes and stewed cabbage, and can also serve as a salt substitute. However, contraindications should be taken into account: dill seeds are not recommended for chronic diseases of the genitourinary system and people with low blood pressure.
