Dill is a culinary herb known for its calming and healing effects. The oldest known record of dill is in an ancient Egyptian papyrus where it is recommended for headaches. Dill was believed to ward off evil spirits when sprinkled over newborn babies. Dill grows to approximately 1m tall with feathery leaves and yellow flowers with a strong herbal smell and bitter taste.
Dill is native to Central and South Asia yet today grows all over the world. Both fresh and dried parts of the plant are used in cooking and for medicinal purposes.
The active constituents found in dill are used in traditional digestive and calming remedies which include;
Dill is used for culinary purposes, as a tea, tincture, bath and mouthwash. The herb can be harvested all through summer and is used fresh or dried out as a digestive aid to alleviate stomach cramps and by breastfeeding mothers when infants suffer from wind because the constituents are passed on through the breastmilk. Both the herb and seeds promote a healthy appetite and act as a mild diuretic.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3249919/
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The dried fruit of Black Pepper (Piper nigrum) has long been used as a culinary spice and as a traditional medicine, and today it is ubiquitous in most cuisines. Black Pepper is made from the plant’s unripened green drupes (stone fruit), which are called “peppercorns.” They are briefly boiled and dried or cooked. Native to southern and southeast Asia, Black Pepper’s use in Indian cooking dates to the first century BC, and it became popular across Europe during the Roman Empire. In ancient Greece, it was so valued that it was used as currency. The active constituent called Piperine is what gives Black Pepper its pungency.
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