As we dip our pita breads into the cool refreshing tzatziki, the anisey taste of dillweed hits us. It is a favorite spicing for Scandinavian breads, pickles and creamy sauces, Cultivated in Turkey, north India, U.S, Poland and England, its seeds and leaves possess different flavor profiles. European dillseed is oval with sweet caraway, anise-like flavor, while Indian variety is longer and narrower, with less intense notes. Fresh dillweed is bluish green with milder flavor than the seed. They flavor northern European sauerkraut, meats, sausages, stuffed cabbage, potato soup, boiled fish and salad dressings. In North India, dillseed is added to braised spinach and a meat-vegetable-lentil dish called dhansak, while the Middle Easterners and Greeks add them to baby lamb, yogurt dips, dolmadakis and pureed beans. Used to soothe the stomach of crying babies since the Assyrian, Egyptian and Roman era, dill is still a popular home-made remedy for indigestion.