Name - Origin
Άνεθον ή άνηθος.
Cultivable annual plant, 20-80cm tall. The leaves are pinnate and filamentous, the flowers are yellow, the stem is linear and the root is roundish (Great Encyclopedia of Cyprus, vol. 2, entry άνεθον ή άνηθος, 185).
Georgios Babiniotis defines anitho (dill) as an aromatic plant belonging to the same family as parsley which is used fresh in cooking (Babiniotis 2005, entry άνηθος,ο, 185).
Scientific name: Άνηθον το βαρύοσμον - Anethum graveolens ("strong fragrance") of the Schiadanthus family (Great Encyclopedia of Cyprus, vol. 2, entry άνεθον ή άνηθος, 185).
It is used in cooking as a seasoning (Great Encyclopedia of Cyprus, vol. 2, entry άνεθον ή άνηθος, 185).
Additional information and bibliography
In ancient times, they used to prepare myhrr from its flowers, the «ανήθινον μύρον» (anethinon myron) . They also used to extract an essential oil from its fruits, which was a muscle relaxant and athletes used to apply it (Great Encyclopaedia of Cyprus, vol. 2, entry άνεθον ή άνηθος, 185).
Babiniotis G. (2005), Dictionary of Modern Greek Language. With comments on the correct use of words. Interpretative, Orthographic, Etymological, Synonyms, Main Names, Scientific Terms, Acronyms, Centre for Lexicology, Athens, Greece.
Pavlides A. (ed.) (1985), Great Encyclopedia of Cyprus, vol. 2, Filokypros, Nicosia.
Kyriaki Panteli, Argyro Xenophontos
Foods
Artymata
Cypriots would usually use the word "artymata" to indicate only pepper and no other spice.