Satha Kuppai is a traditional medicinal herb/spice, commonly known as dill seeds. It is widely used in Siddha, Ayurveda, and home remedies, especially for digestive and women’s health.
It comes from the plant Anethum graveolens or Anethum sowa, and the dried seeds are the part most commonly used.
Product Name: Satha Kuppai
Form: Whole seeds / Powder
Colour: Light brown to yellowish
Taste: Slightly bitter, aromatic
Aroma: Strong, pleasant, herbal
Category: Herbal medicine / Spice
Shelf Life: 1–2 years (when stored dry & airtight)
⚠️ Based on traditional Siddha & Ayurvedic practices (not medical advice)
Helps reduce gas, bloating, indigestion
Commonly used as post-meal digestive
Traditionally used to support menstrual comfort
Often given after childbirth to aid digestion
Used in herbal decoctions for cold & cough
Supports overall gut health
Used as a spice in Indian cooking (especially South Indian & North Indian cuisines)
Anethum graveolens
Anethum sowa
| Language | Name |
|---|---|
| Tamil | சதகுப்பை (Sathakuppai) |
| Hindi | सोआ / सुआ (Soya / Suva) |
| English | Dill seeds |
| Sanskrit | शतपुष्पा (Shatapushpa) |
| Telugu | సోంపు / సత్తకుప్పై (Sompulu) |
| Kannada | ಸಬ್ಬಸಿಗೆ ಬೀಜ (Sabasige beeja) |
| Malayalam | ചതകുപ്പ (Chathakuppa) |
| Urdu | سوا (Soya) |
Dill seed
Indian dill
Soya seeds
Sowa seeds
Kashayam / Decoction: Boiled with water
Powder: Mixed with warm water or honey
Spice Use: Added to curries, rasam, poriyal
Herbal Mixes: Combined with cumin, fennel, ajwain
Satha Kuppai = Dill seeds
Widely used in Siddha, Ayurveda & cooking
Known for digestive and women’s wellness
Has many regional names across India
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