At Sterling Exports Inc., we take pride in being a leading exporter of premium Dill Seeds (Whole & Grounded), trusted by clients across the globe for quality, consistency, and reliability. With over four decades of expertise in spice procurement and exports, our company has built strong sourcing networks in India’s prime growing regions, ensuring the finest produce reaches our international clientele.
Dill seeds are the dried fruits of Anethum graveolens, a herbaceous annual belonging to the parsley family (Apiaceae). They are oval, light brown, soft, and aromatic, with a warm, pungent flavor that enhances a wide variety of cuisines. Both the seeds and leaves (dill weed) are valued worldwide as spices, condiments, and for their medicinal properties.
Processed and packed at our state-of-the-art facilities in Mumbai, Sterling Exports Inc. ensures the highest levels of food safety and quality with globally recognized certifications (BRC, HACCP, ISO 22000 FSMS, Halal, Kosher). With packaging options ranging from 100g pouches to 50kg bulk bags, we also offer private labelling solutions to meet diverse client requirements.
Dill Seeds (Whole & Grounded)
Anethum graveolens
Apiaceae
Fruit (seed)
Oval, flat, slightly winged, soft texture
Light brown
Strongly aromatic, warm, slightly bitter, pungent flavor
Spice blends, pickles, bakery, seasoning for meats & vegetables, herbal teas, liqueurs, and traditional medicine
European Dill: Indigenous to Europe, cultivated in England, Germany, Romania, Turkey, USA, and Russia
(Anethum sowa): Native to Northern India, larger and bolder than European dill, grown as a cold-weather crop
Dill has been used since ancient Egyptian, Greek, and Roman civilizations, both as a culinary herb and for its medicinal benefits. The name “dill” is derived from the old Norse word dylla, meaning “to soothe,” highlighting its long-standing use as a remedy for digestive discomfort. Ancient Greeks used dill as a symbol of wealth, while Romans believed it promoted vitality. In medieval Europe, dill was even considered a protective herb against witchcraft. Today, dill seeds are valued worldwide for their flavor, medicinal properties, and role in traditional herbal remedies.
The word “dill” comes from the Norse word dylla, meaning to soothe, due to its digestive benefits.
Dill seeds are a key ingredient in pickling spices, giving cucumbers and gherkins their signature taste.
In Ayurveda, dill (Sowa) is used to treat digestive and respiratory disorders.
Dill tea is a traditional remedy for colic in infants and indigestion in adults.
Dill leaves (dill weed) and seeds are both used in cooking, but they have distinct flavors.
Dill seeds contain carvone and limonene, compounds responsible for their aroma.
Ancient Romans considered dill a symbol of vitality and prosperity.
India is one of the largest producers and exporters of dill seeds globally.
Dill seeds are also used in aromatic liqueurs and spirits, particularly in Eastern Europe.
In folklore, dill was believed to ward off evil spirits and bad dreams.