Dill (Anethum graveolens) is a short-lived annual herb. Its seeds, dill seed are used as a spice, and its fresh leaves, dill, and its dried leaves, dill weed, are used as herbs. In arabic(palestinian) dill seed is called ain jaradeh(means cricket eye) used as a spice in cold dishes like fattosh and pickles. In Lao cuisine and parts of northern Thailand and Vietnam dill is known in English as Laotian coriander and Lao cilantro. In the Lao language it is called Phak See and in Thai it is known as Phak Chee Lao. In Lao cuisine, the herb is typically used in mok pa (steamed fish in banana leaf) and several coconut milk-based curries that contain fish or prawns. Lao coriander is also an essential ingredient in Vietnamese dishes like chả cá and canh cá thì là. In Iran, dill is known as "Shevid" and is sometimes used with rice and called "Shevid-Polo". In India, Dill is known as 'Soya' [सोया] in Hindi. Dill seed is used as a spice, with a flavor similar to caraway. Dill can also be used to help cure both insomnia and bad breath. Sometimes dill is made into a tea to help cure an upset stomach.