Today’s spice is 「Dill」


Origin is Southern Europe and West Asia. Plants in which yellow flowers bloom. The parts used as spices are seeds and leaf stems.
It is a spice that is not very familiar in Japan, but in Europe it seems that it is called “fish herb” because it is often used for fish dishes.

◆ Taste
Pungent, bitterness

◆ Indication
Sedative action, digestion promotion, stomach action, halitosis prevention, detoxification action

◆ VPK analysis
(↓) Pita, Kapa

◆ Ingredients
Carbon, limonene, pinene, dipentene, phellandrene, camphene, terpinene, γ-sitosterin, furano coumarin

◆ Cooking
Fish dishes (marinated and other non-heated dishes), pickles, sauces, etc.

※ Disposition and VPK analysis will be Ayurveda theory. For details, please click here.

The scent felt like a Japanese tea to me, but it is expressed as a unique refreshing scent.
In medieval Europe, cultivation expanded in ancient Greek times, it seems that it was used as a material of a magician and a witch’s mischievous, and it was often used as an aphrodisiac or a medicine. He seems to have treated the knight’s wound by pasting baked dill seed.