Phenolic compounds: Dill seeds also contain phenolic compounds, including coumarins and caffeic acid derivatives, which possess antioxidant and anti-inflammatory properties. Minerals: Dill seeds are a source of minerals like calcium, iron, manganese, and magnesium. Fiber: Dill seeds contain dietary fibre, which can aid digestion and promote a healthy digestive system.

Dill seeds have been used in different cuisines around the world, including European, Middle Eastern, and Indian cuisines. They are commonly used in pickling, seasoning dishes, and flavouring various foods like bread, soups, salads, and sauces.

Today, dill is cultivated in many parts of the world, including Europe, North America, Asia, and the Middle East. It is a popular herb both for culinary purposes and as a garden plant due to its aromatic leaves and flavourful seeds.