Ancient Herbs
Modern Evidence

Ayurvedic Herbs Encyclopedia

Dill (Shatapushpa (Shatahva))

About

Dill (Anethum graveolens) is an herb with a long history of traditional use, particularly in Ayurvedic medicine. It's used both as a culinary spice and for its medicinal properties, known for its digestive and carminative benefits.

Botanical name: Anethum graveolens. Also known as: Dill, Shatapushpa.

Properties

Antioxidant, Antimicrobial, Anti-inflammatory, Gastric mucosal protective, Smooth muscle relaxant, Anti-hyperlipidemic

Dosage

There is no standard recommended dosage for dill. It is important to consult a healthcare provider or an Ayurvedic practitioner for appropriate dosage recommendations.

Classical attributes

Benefits

Traditional uses

Dosha effects

Preparation methods

Contraindications

Side effects

Interactions

Active compounds

Clinical evidence

Meta-analyses of up to 15 RCTs and databases tracking 20+ RCTs show potential benefits of dill in managing hyperlipidemia and type 2 diabetes. Dill extracts have demonstrated improvements in lipid profiles, fasting glucose, and thyroid hormone levels. However, more high-quality clinical trials are needed to confirm these benefits.

Ayurvedic karmas

Classical clinical indications

Frequently asked questions

What is Dill?

Dill (Anethum graveolens) is an herb with a long history of traditional use, particularly in Ayurvedic medicine. It's used both as a culinary spice and for its medicinal properties, known for its digestive and carminative benefits.

What are the benefits of Dill?

Deepana (appetizer). Pachana (digestive). Shoolahara (pain reliever)

How is Dill used in Ayurveda?

Infusion: Dill can be used in the form of an infusion.

Published by herbs.directory