Dil Weed Annice 50g Dill Ame Yokotsuya Maki Ineld DILL Spice Herb

Contents50g Country of originAmerican / Hungarian Raw materialDirweed bag Entering expiration date300 days Preservation methodAvoid direct sunlight / hot and humid and keep sealing in a cool and dark place. Please use it as soon as possible after opening. Dil Jill, Inudo, Annet Seri, first -year student Kusamoto OriginMediterranean coast Indian production areaIndia Europe American, Canada Egyptian Dil Seed ProductionIndian Dil Weed Diltop Dilley, American Product Affairs Leaves 60 ~ 150 cm It is very similar to the same seri fenel in the year -old grass of the Seriaceae family, which blooms yellow flowers and has a fragrance on the entire plant. Dill is used for dishes from all over the world because of all the florades of the floret seeds, but dill, which is traded in the market as spices, is a seed dilseed. However, in the market, there are many confusion in the market, and dills in the Korean market are often Fenel. It seems that the product that was once called Dill in Namie Province in China was a poisonous fruits of the same family family. The easiest to be confused is the Indian Seed Indian Dill, which is exported to Europe as a substitute for caraway. The flavor is quite different between the leaf stem and the seed. The leaves have a neat and pleasant fragrance, but the seeds feel the spiciness that can be baked while tasting with a slightly exciting fragrance. This is because the main component of this aroma accounts for 40-60%of essential oils in carbon. It also contains ingredients such as linemon pinenji Pen ten ferrandren. It is similar to the flavor of caraway because it is common to the soil component, but the pungency of the aftertaste is stronger in dill. It is common to sprinkle with soups and seafood dishes like soups and salads, making use of the refreshing aroma. The seeds are used in the original form or powder, and in Scandinavian countries, breads and buns are often used together with vegetables such as potatoes in Scandinavian countries. In France, it is used to flavor the pie skin. In India, it is used as a raw material for curry powder. Dill is also famous as a vegetable pickle spice and is an indispensable spice for pickles. In this case, add it as Houl because the seeds have a stronger flavor than the leaves. Powder is not suitable for pickles because it has bitterness. In addition, a dilvineger with seeds and leaves soaked in vinegar for several days will expand the range of meals for sauce and dressing. Dill's etymology comes from the old scandinavian, which means "chain", and the Chinese herbal name also means wind agent. For a long time, dill water, which has been used as an aromatic gastric gastric wind agent, and has been watered with water steam, has been used for overeating children. In the West, it was said to have a fertility in control of milk and urinary subdivision, and it was used as an external drug for the anus ulcer in vomiting hysteria.