Dill (Anethum graveolens) is an annual or biennial herb with a smooth and erect stem; up to I m high; native to Mediterranean region and Asia (southern Russia).
Dill seed and dill weed are available whole or ground but are usually sold in the whole form. It has pungent and faintly aromatic flavor. Dill seeds are generally added in cooking as they require some time for their flavor to permeate the dish.
American dill weed has a strong, fresh, somewhat spicy, aromatic odor and a warm, slightly burning taste.
Dill seeds yield an essential oil that is an important flavoring in the pickle industry.
Dill seed oil is obtained by steam distillation of the crushed dried fruits, and dill weed oil is obtained by steam distillation of the freshly harvested herb. Dill seed oil has caraway –like odor and flavor because of the higher carvone content as compared to dill weed oil.
The spice is used as a flavoring for meat, fish, sauces, and pickles: it is a component of meat seasonings. The principle flavor constituents of dill are carvone (40-50%), D-limonene and terpene.
Dill seed and dill weed
Selenium biological role
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Selenium is incorporated into proteins by a co-translational mechanism as
part of the amino acid selenocysteine (SeCys), the 21st amino acid used for
prote...
