Botanical Name: Anethum graveolens

Common Name:

English: Dill
Also, known as: Aneth, Aneto, Anithi, Encido, Aneto Odoroso, Adas, Aneth, Anethum, Bo-Baluntshep, Dill, Dill-Fenchel, Eneldo, Faux Anis Aneth, Fenouil Bâtard, Fenouil Puant, Garden Dill, Gartendill, Hinan, Inondo, Jirashi, Kapor, Kerwiya Amya, Koper, Sadapa, Sadhab El Barr, Satakuppa, Satakuppi, Sathukuppa, Satpushpa, Shabat, Shabath, Shatapuspi, Shebet, Shebid, Sheved, Shevid, Shi Ra Ja, Shibth, Shibit, Sibt, Slulpha, Soolpha, Sova, Sowa, Sotapa, S-Sebt, Suva, Sulpha, Sutopsha, Thian Ta Takkataen, Zira, Dille, Bazrul Shibbat, Ukrop, Eneldo

Origin: India

Harvested: Cultivated

Parts Used: Dried ripe fruit

Disclaimers:

Dill Seed Tea Bag