Indian cooking isn’t about just taste and filling the gut. Several natural ingredients that have medicinal value and create a balance in diet have been part of the India culinary tradition.
Like mustard, garlic, ginger, green coriander and curry leaves, dill seeds have also been traditionally used as a seasoning and garnishing ingredient. Several recent research works have identified their medicinal values. The latest one comes from the Moscow Institute of Physics and Technology, the ND Zelinsky Institute of Organic Chemistry, the Institute of Developmental Biology and the Institute of Cell Biophysics. Their study has found that parsley and dill seeds help in keeping cancer at bay.
Certain compounds extracted from these ingredients are said to inhibit growth of human tumour cells.
Researcher Alexander Kiselev said that his team has developed a simple method to produce Glaziovianin A and it’s structural analogs. It can fight cancer and the new method is cheaper than existing ones as it involves cheap widespread materials and simple synthesis.
Dill is also a popular culinary herb in Russia, eastern Europe, Scandinavia and Finland. In India, it’s leaves are also used to spice up the staple roti (Indian bread).