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Dill (Shatapushpa): Benefits, Dosha Effects & How to Use in Ayurveda

Sanskrit: Shatapushpa (शतपुष्पा)

Discover dill in Ayurveda: dosha effects, rasa, virya, nutrition facts, and Vaidya tips. Complete Ayurvedic food guide by InnerVeda.

Ganesh Kompella
Ganesh KompellaResearch by Vaidya AI
Updated February 27, 2026
Dill (Shatapushpa) — whole and prepared form, top-down still life
vata↓pitta=kapha↓
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Quick Answer

Dill (Shatapushpa (शतपुष्पा)) is a medicinal herbs treasured in Ayurvedic nutrition. Key benefits include pacifies vata dosha, promoting groundedness and calm in the nervous system and balances kapha dosha, supporting healthy metabolism and reducing heaviness. Best enjoyed during all-seasons.

Ayurvedic Profile

Dill (Shatapushpa (शतपुष्पा)) is a medicinal herbs treasured in Ayurvedic nutrition. Referenced in Ashtanga Hridaya, it is characterized by pungent and bitter rasa (taste), heating virya (potency), and pungent vipaka (post-digestive effect). Shatapushpa (hundred-flowered) is extensively described in Charaka Samhita as a premier Vata-Anulomana herb that directs Apana Vayu downward. It is one of the key herbs in Ayurvedic gynecology for supporting menstrual health and easing postpartum recovery. Its light and dry and sharp gunas make it particularly suited for specific constitutional types. It pacifies Vata, has a neutral effect on Pitta, and pacifies Kapha. From a nutritional standpoint, dill provides approximately 43 calories per 100g, with 3.5g protein, 7.0g carbohydrates, and is a valuable source of Manganese, Iron, Calcium. Best enjoyed during all-seasons, dill supports healthy Agni (digestive fire) when prepared according to Ayurvedic principles, helping prevent Ama (toxin) accumulation and nourish the dhatus (body tissues).

Ayurvedic Properties

Rasa (Taste)

pungent, bitter

Virya (Potency)

hot

Vipaka (Post-digestive)

pungent

Guna (Qualities)

light, dry, sharp

Nutrition Facts (per 100g)

43kcal

Calories

3.5g

Protein

7g

Carbs

1.1g

Fat

2.1g

Fiber

Key nutrients:ManganeseIronCalciumVitamin C

Ayurvedic Benefits

  • Pacifies Vata dosha, promoting groundedness and calm in the nervous system
  • Balances Kapha dosha, supporting healthy metabolism and reducing heaviness
  • Kindles digestive fire (Agni) and helps clear excess Kapha through its pungent taste
  • Traditionally associated with cleansing practices through its bitter rasa, supporting Rakta Dhatu wellness
  • Promotes easy digestion and prevents heaviness in the stomach
  • Helps reduce excess moisture and supports Kapha balance

How to Use

  • Prepare dill as a herbal decoction (Kashaya) by simmering in water for 15-20 minutes
  • Consult an Ayurvedic practitioner for proper dosage of dill as a therapeutic herb
  • Take dill with warm water or honey as an Anupana (vehicle) to enhance absorption
  • Use fresh dill when available, as it retains more Prana (life force) than dried forms
  • Combine dill with ghee or warm milk for enhanced bioavailability of active compounds

Contraindications

  • Avoid consuming dill in large amounts during summer (Grishma Ritu) when Pitta is naturally elevated
  • Always consult an Ayurvedic practitioner before using dill therapeutically if you are pregnant, nursing, or on medication
“Every food is classified by its rasa (taste), virya (thermal energy), and vipaka (post-digestive effect). InnerVeda uses these three lenses to map Dill to your body type.”
Charaka Samhita — Sutrasthana — Foods Classification

Frequently Asked Questions

Dill is particularly beneficial for Vata dosha due to its pungent and bitter rasa and heating virya. However, Ayurveda teaches that any food can be made suitable through proper preparation, combination with complementary spices, and appropriate portion sizes.

According to Ayurvedic Ritucharya (seasonal regimen), dill is best enjoyed during all-seasons. For optimal digestion, consume it during lunch when Agni (digestive fire) is at its peak. Eating seasonally ensures you receive maximum Prana and nutritional benefit from your food.

Ayurveda recommends preparing dill with complementary spices that balance its inherent qualities. Given its heating virya and pungent and bitter taste, pair it with cooling ingredients. Cooking with ghee enhances bioavailability and helps carry its therapeutic properties deeper into the tissues.

Dietary information provided is for educational purposes only and is rooted in Ayurvedic tradition. It is not a substitute for professional nutritional or medical advice. Consult a qualified healthcare provider before making significant changes to your diet, especially if you have food allergies, intolerances, or a medical condition.

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