dill seeds (सुवाको बीउ)
About dill seeds (सुवाको बीउ)
While dill seeds are not as prominent in traditional Nepali cuisine as some other spices, they are gaining more attention due to increased awareness of global cuisines and culinary exploration. In Nepal, dill is known as ‘Soya’ and mostly the leaves are consumed, however the seeds are also used to a lesser extent. They are usually found in local markets but mostly imported. Dill seeds, whether whole or ground, can be incorporated into various dishes to add a unique flavor profile, especially for pickles, sauces and curries. The growing interest in international flavors and their accessibility within Nepali society means that the use of dill seeds could become more frequent in Nepali home cooking and in the food industry.
Nutritional info
These are the major micro nutrients found in dill seeds
Seasonality
The dill plant is typically an annual, with its seeds maturing at the end of the growing season. In Nepal, the plant can be cultivated in the warmer seasons from late spring to early autumn. Therefore, dill seeds are usually harvested during the late summer and early autumn months. It's also common to find dried seeds available year-round in markets, either imported or stored.
History
The historical use of dill seeds in Nepal is not well documented in traditional Nepali cookbooks and literature. The cultivation of dill and the use of the leaves are older and more popular in Nepal. The use of seeds is not as deeply ingrained in Nepal's culinary history as it is in other parts of the world, such as the Middle East or Europe. The seeds have been introduced in the last few decades only and still very unpopular. However, as Nepal becomes more connected globally and tastes evolve, there is a growing potential for their usage in the cuisine and culture. With modern agricultural and import practices, dill seeds are becoming more readily available in the Nepali market although the traditional uses are yet to be established and popularized.