Herb
Indian Dill
A tier
Indian dill (sowa) is closely related to European dill but often treated as Anethum sowa, with slightly different leaf and seed chemistry used in Indian cookery—tempering, rice, and vegetable dishes. Aroma is dill-like with regional nuance. Use seeds in dals and pickles; fresh leaf in raita-style sides where available. Do not assume identical flavour to Scandinavian dill weed, though substitution works in a pinch with adjusted amounts.
Also known as: Sowa
Track this ingredient
Unit
Characteristics
Preparations
DalFresh Leaf RegionalPickleRiceSeed Temper
Traits
AromaticDill-LikeHerbalIndian CulinaryLeaf When FreshRegional ChemistrySeed TemperingSowa TypeSpicy EdgeWarm Seed
History
IN
Sowa dill types were used in Indian food and traditional medicine.
IN
Colonial botany recorded Indian dill as distinct from European garden dill.
Spice trade moved Indian dill seed internationally.
Diaspora cooks sought sowa seed for authentic tempering.