Also known as dill, suva bhaji, soa, and sabsige soppu
Used across India and worldwide, dill leaves flavour soups, potatoes, and pickles in Eastern Europe, as well as yoghurt dishes, rice, and fish in Middle Eastern and Mediterranean cooking. In Indian kitchens, they appear in stir-fries, dals, and regional preparations. Long valued for digestive support, dill is traditionally used to ease gas and bloating. Its essential oils are known to help relax the digestive tract and inhibit the growth of harmful bacteria.
How to use simply: Chop dill finely and add at the end of cooking rice, dals, or stir-fries for a fresh aroma, or blend with nuts, chilies, and tamarind to make a quick chutney. These simple methods preserve its delicate flavour and beneficial oils.
Dill also shines in quick dill rice tempered with cumin and ghee, or as a fresh chutney blended with peanuts, chilies, and tamarind.
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