In the Middle Ages, dill was not used in cooking, but was used as a medicinal product. It has many useful components in its composition, which is why it is widely used in traditional and modern medicine.

Dill extract (Anethum graveolens) is rich in high content of trace elements (potassium, calcium, phosphorus, magnesium), macronutrients (sodium, iron, manganese, zinc, copper), as well as vitamins (PP, B1, B2, C, B6, B9, B12, A) and amino acids (tryptophan, threonine, isoleucine, leucine, lysine, methionine, tyrosine, alanine, aspartic acid, glutamic acid).

Dill also contains flavonoids (quercetin, apigenin, rutin), phenolic compounds (xanthotoxin), carotene, saponins, cardiac glycosides, essential oils (humulene, carvon, caryophyllene, myrcene) and many other useful components.

Dill flowers and roots contain antioxidants and essential oils that improve digestion and have soothing properties.

The stems and leaves of dill in their composition contain a large amount of fiber and phytoncides, vitamins that also support intestinal health and have antibacterial and antispasmodic effects.

In addition, estrogenic, antitumor, anticonvulsant, antibacterial, hepatoprotective, lipid-lowering, hypoglycemic properties have been determined.

There are many studies that prove that dill has anti-inflammatory and antiseptic effects, thereby helping to fight infections, digestive disorders, inflammation of the respiratory tract and skin diseases of animals. Dill extract also helps in strengthening blood vessels, which improves and tones blood circulation.

Application: Dill extract is used as an additive to feed, added to drinking water or used for skin treatment.

Shelf life: 2 years. Store the extract in a cool, dark place, in a tightly closed container.

Price: 1000 tenge/50 ml.